Get this recipe courtesy of Atlas Global Bistro, one of the many restaurants taking part in Detroit Restaurant Week this fall.
For the Grapefruit gelee
1 quart ruby grapefruit juice
1 vanilla bean seeds scraped out
½ cup sugar
1 juice and zest of lemon
1. Combine Grapefruit Juice, vanilla seeds and pod, sugar, and lemon juice and zest and Reduce by half
2. Add gelatin powder and Whisk to dissolve
3. Simmer 3 minutes
4. Strain through a fine mesh strainer and cool till set
For the Rosemary Air
1 qt cold water
2 oz St Germaine
6 sprigs Rosemary
1T soy lecithin
1. Bring water and rosemary to a boil. Simmer for 20 minutes and set aside. Let steep off heat for 30 minutes
2. After 30 minutes strain and add St Germaine and cool
3. When cool place in a square pan add lecithin and partially cover with plastic wrap.
4. Insert immersion blender so that the top half is above water and whip at a high speed aerating the water and forming stable bubbles. Repeat as necessary.
For the Baby Bok Choy
1 case baby bok choy
2 gallons of boiling salted water (should taste like the sea)
1 gallon ice water
1. Pull off any wilted or discolored leaves from the outer layer of the bok choy and trim the root end.
2. Plunge bok choy in salted boiling water and boil till tender and bright green
3. When tender immediately put in ice water to shock
4. When cool cut into quarters
Put a tablespoon of grapefruit gelee in the window to soften.
Season I scallop well with salt and pepper and sear well on top and bottom in a very hot pan you're looking for a deep bronze color. When seared set aside to rest.
Heat seasoned butter water in a pan and bring to a simmer, add bok choy and toss to heat through.
Curl bok choy in a rosette at the bottom of a small asian bowl and set scallop on top pour loosened gelee over scallop so that it pools in the bottom of the bowl. Use a demitasse spoon to place ½ teaspoon of black tobiko on scallop and then top with a spoon full of rosemary air serve imediately