seared sea scallops, I created my own take on a caprese salad... First we grilled up some pesto chicken & sliced some fresh heirloom tomatoes & mozzarella & set it aside.
For the dressing... I simmered half a cup of balsamic with half a cup of red wine & reduced it slightly while adding in fresh ground pepper. At the end, I added in a packet of gelatin, and put it in the freezer to set.
20 minutes later & voila, a lovely balsamic jelly with the nice rich color of the vinegar, but the bite cooked out. I added a sprig of fresh basil to each plate, also using it as a place holder for the dressing. As the plate heated up with the addition of the chicken, the dressing slowly started to melt beautifully over the whole plate.
This is something I would absolutely do again. It worked out perfectly, the texture was interesting, and the flavor was light and delightful.
I also added a little bit of the left over butter foam to give the chicken an extra burst of flavor. Now I just wish the lighting in my kitchen were better so these pictures didn't end up so yellow. Sad.