Two men traveling with stolen passports on a missing Malaysia Airlines jetliner were Iranians who had bought tickets to Europe and were probably not terrorists, law enforcement officials said Tuesday.More >>
The missing Malaysian jetliner may have attempted to turn back before it vanished from radar, but there is no evidence it reached the Strait of Malacca, the country's air force chief said Wednesday, denying reported...More >>
Sugar snap peas, blanched for 15 seconds Fava beans, blanched and skin removed
1 ea. fennel bulb, shaved
3 ea. radish, shaved
baby arugula, small hand full
Flash fry the grape tomatoes for a few seconds until the skins pop. Remove from the oil and transfer to an ice bath to stop the cooking. Whisk the remaining ingredients together vigorously. Remove the tomatoes from the ice bath and peel away the skins. Add the tomatoes to the vinaigrette and marinate for at least thirty minutes.
In a cast iron pan sear the scallops for about two minutes per side or until medium. Remove to a plate to rest. discard the cooking fat and return the pan to heat. Add snap peas to the pan and let caramelize for a second before adding the fava beans. Spoon the beans and peas over the scallops. Arrange the confit tomatoes around the plate. Toss the shaved vegetables with lemon vinaigrette and place on top of the scallops. drizzle alittle of the marinating liquid around the plate to finish.