On Zucchini blossom applications....

    These are some specials I did at the restaurant using the zucchini blossoms I got from Jersey.

Pan seared scallops, summer zucchini, zucchini blossoms and a scallop reduction with bloomed mustard seeds. In this dish I simply sautéed the blossoms in some garlic and olive oil along with zucchini ribbons I made using a japanese mandolin.

    For this dish, I took the zucchini blossoms and stuffed them with ricotta, cream cheese, chillies, and fresh herbs. Then I dipped them in a basic batter (carbonated water+flour+rice flour+salt) and fried it. I served the stuffed blossoms with a spicy tomato puree, sautéed zucchini, summer radishes, and espelette.