The Exhibition Floor
Seared diver scallop on squid ink crisp with saffron aioli & micro celery
The show floor — reimagined as a single, perfect bite
The Story
The exhibition floor is where the industry's economic engine runs — millions of square feet of booth space generating billions in commerce across every vertical imaginable. SISO's members collectively control the world's most important trade shows, from technology and food service to healthcare and manufacturing. This seared scallop on a dramatic squid ink crisp, finished with golden saffron aioli, captures the visual spectacle and commercial gravity of a great show floor in full operation.
Ingredients
- 6 large diver scallops
- Squid ink crackers
- Saffron aioli
- Micro celery
- Olive oil
- Lemon
- Flaky salt
Preparation
- 1.Sear scallops in hot olive oil, 90 seconds per side.
- 2.Slice each scallop in half horizontally.
- 3.Place each half on a squid ink cracker with a dot of saffron aioli.
- 4.Garnish with micro celery and flaky salt.
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