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| SCALLOP AND MACHE SALAD |
| 4 Servings |
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| INGREDIENTS FOR SALAD: |
2 lb Fresh Dry Packed Sea Scallops (U-10/U-15 ct)
1/2 c Sliced / Blanched Toasted Almonds
3/4 c Gaeta Olives
1/6 lb Mache Greens or Baby Arugula
1/2 Heade Julienne Radicchio
Orange Vinaigrette
2 T Vegetable Oil
Segments From 2 Oranges
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| METHOD FOR SCALLOPS: |
| Heat sauce pan with 2 T vegetable oil until nearly smoking.
Place dry scallops in pan and reduce heat to lowest setting.
Do not shake pan or move scallops in any way.
Let them sear for a couple of minutes until a nice golden
crust forms.
Once evenly seared, flip scallops to sear the other side.
The scallops should be cooked medium-rare to medium so
that they do not become chewy or rubbery. |
| INGREDIENTS FOR ORANGE VINAIGRETTE: |
3/4 c Orange Juice
3/4 c Blended Olive Oil
2 T Sugar
To Taste Salt and White Pepper
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| METHOD FOR ORANGE VINAIGRETTE: |
| In a small sauce pot, reduce orange juice slowly so that it does
not scorch or become bitter.
When it is reduced halfway, add sugar to sweeten the
reduction.
Pull from the heat.
Once cool, emulsify the reduction in a blender, food processor,
or whisk by slowly drixxling in the olive oil while the motor
runs or while whisking.
Once emulsified, add salt and white pepper to taste. |
| METHOD FOR SALAD: |
| In a mixing bowl, combine mache, almonds, olives, and
radicchio and toss with a small amount of the orange
vinaigrette.
Place mixture in the middle of a plate and drizzle more orange
vinaigrette around the outside.
Add the scallops and orange segments and serve. |
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