Recipe Prawn, Scallop and Citrus Escabeche with Microgreen and Edible Flower Salad

Ingredients

• 1 baby fennel, thinly sliced
• 4 Scallops, roe removed
• 1 punnet Flowerdale Farm Microgreen Coriander
• 30 mL of Pernod
• 2 shallots, finely sliced
• 1 tablespoon(s) Extra Virgin Olive Oil
• 1 orange's juice
• 1 teaspoon(s) coriander seeds, crushed
• 1 pinch(es) Salt Flakes
• 0.5 orange's zest
• 4 segments each of Blood Orange, Lime and Lemon
• 1 punnet Flowerdale Farm Nasturtium Leaves
• 1 pinch(es) saffron threads
• 0.5 lemon's zest
• 4 large peeled green prawns, deveined and cut in half lengthways
• 1 punnet Flowerdale Farm Edible Flowers (Vivid Velvet)
• 45 mL of Chardonnay white wine