Separate red oak leaves and Lolla Rosa leaves from the Ready-Set-Serve Heritage Blend.
Red Oak Pesto
Hand chop red oak, basil, garlic, and toasted almonds. Mix all together with remaining ingredients and allow to sit for at least 20 minutes before serving. Taste and adjust salt and pepper if necessary.
Heritage Greens Bisque
Heat olive oil in medium saucepan over medium heat. Add onion, garlic, shallots, and potatoes. Sweat the vegetables until soft, taking care not to brown (about five minutes). Add the broth or water and bring to a simmer. Let cook for about 15 minutes. Add three cups of the greens and remove from heat. Let greens wilt in the bisque. Season with salt and pepper. Place in a blender with remaining cup of greens and puree until smooth. Strain through a chinois. Taste and adjust seasoning if necessary. Hold warm to serve.
Lolla Rosa Oil
Heat oil in a small saucepan. While heating, place one Lolla Rosa leaf in the oil. The moment the oil is warm enough to wilt and brighten the leaf, remove from heat and pour over remaining two cups of Lolla Rosa in a blender. Puree until smooth and strain through cheesecloth or chinois.
Heat cast iron skillet over high heat. Season shrimp and scallops on both sides (dry shrimp and scallops with paper towel if necessary—if too wet they will not sear). Add oil to hot skillet and then the seafood. Add butter and cook until golden brown on one side and then flip. Remove skillet from heat, so as not to overcook.
Cut the scallops in half (crossways). In four large flat bottom bowls, arrange the shrimp and scallops around one side in an alternating fashion. Dot the seafood with the red oak pesto and drizzle over with the Lolla Rosa oil. Garnish with micro oyster leaves, basil flowers, other colorful edible flowers, and crispy Asiago chips. Place bowls in front of guests with the seafood at 4 o’clock and then pour the soup into the center of the bowl, taking care not to cover the seafood and garnishes.