In a high heated pan, add oil and sear scallops until golden brown.
In separate pan, add butter and sauté carrots and fresh garbanzo beans.
Place a spoonful of Vanilla Butternut Squash Purée in the center of plate and delicately arrange key lime cloud.
Alternate the scallops, carrots and garbanzo beans.
Decorate with edible flower petals, popcorn shoots, micro cilantro and crispy pancetta.
Drizzle small dots of Vincotto or Balsamic Glaze around plate and serve immediately.
Add 1 tbsp butter to sauce pan.
Add onions and vanilla pod and butternut squash to pan and cover with fresh orange juice.
Season with salt and let simmer until squash is soft.
Purée butternut squash in food processor and set aside.
In a deep pan, add water and 2 TEALEAVES Energy Whole Leaf Pyramid Teabags and simmer on low for 5 minutes to infuse.
In separate bowl, whip the egg white until solid firm.
Incorporate the yuzu juice, lime zest and cream.
Place mixture in disposable piping bag, slowly pipe mixture in a tubular shape into the infused water.
Let the clouds cook in simmering liquid until firm and set aside.
TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.