elevateNV
Apr 07 2018 . 2 min read
cooking-with-cannabis-exclusive-lemon-drop-martini

Cooking with Cannabis Exclusive Lemon Drop Martini paired with Meyer Lemon Zest & Szechuan Pepper Seared Scallops

Cooking with Cannabis Exclusive Lemon Drop Martini paired with Meyer Lemon Zest & Szechuan Pepper Seared Scallops

By chefs Dennis Hicks, Greg Chapin, and Mike Richardson of Exclusive Chefs


The days of Normal Rockwell are a picture of the past, no longer relevant in the goals of America and globalist philosophers. “As culinary artists, we both support and encourage the Art Renaissance we find ourselves hurtling through at this moment in time. We are evolving at a harried pace as are culture, tech and art,” explains Exclusive Chefs’ Michael Richardson. “We discover innovation that results in the way we perceive ‘art and ourselves.’ Our lemon drop martini and seared scallop is a perfect pairing with a macadamia nut sativa oil sear that will have you chatting about the dynamic beauty of your current journey all night long.”


Meyer Lemon Zest & Szechuan Pepper Seared Scallops:

1 lb. Sea scallops (Bay scallops are the small ones)

2 tsp. butter

2 tsp. grapeseed oil

1 Meyer lemon, zest

1 Tbsp. Szechuan peppercorn, toasted and crushed

1 Tbsp. Macadamia nut sativa oil*

*(To make your own Macadamia nut sativa oil, cook .5 gram of sativa shake, 5 macadamia nuts, and 1 cup peanut oil on low in crockpot for

4 hours.)


Directions:

Add butter and oils to a 12- to 14-inch sauté pan on high heat. Season the scallops with salt and pepper. Once the fat begins to smoke, gently add scallops, making sure they are not touching each other.

Sear scallops for 1-1/2 minutes on each side. Scallops should have a 1/4” golden crust on each side while still being translucent in the center. Serve immediately and begin the celebration. 


Exclusive Lemon Drop Martini:

1-½ oz. Grey Goose vodka

1/2 oz. triple sec

1 tsp. superfine sugar

3/4 oz. freshly squeezed lemon juice


Directions:

Mix Grey Goose vodka, triple sec, sugar and lemon juice in a cocktail shaker that is half filled with ice cubes. Shake well to make sure sugar is well-blended. Pour strained liquor into a sugar-rimmed martini glass and garnish with a twisted peel of lemon.


Note: To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into sugar for a golden crust on each side while still being translucent in the center. 

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