| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Dujour08 |
4 |
servings |
INGREDIENTS
|
|
=== SALAD === |
| 1/4 |
lb |
Haricot vert |
| 1 |
|
Sweet red pepper |
| 4 |
sm |
Frisee heads |
| 1/4 |
lb |
Mizuna |
| 1/4 |
lb |
Baby spinach |
| 1 |
|
Radicchio head |
|
|
=== VINAIGRETTE === |
| 1 |
|
Shallot; minced |
| 1 |
tb |
Minced ginger |
| 3 |
tb |
Rice vinegar |
| 1 |
tb |
Mirin |
| 2 |
tb |
Pear nectar |
| 2 |
tb |
Sesame oil |
| 1/4 |
c |
Canola oil |
|
|
=== ALMONDS === |
| 1/2 |
c |
Honey |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Ground chili flakes |
| 1 |
c |
Toasted whole almonds |
|
|
=== SCALLOPS === |
| 8 |
oz |
Pristine scallops -; (to 12 oz) |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1 |
sl |
Fresh ginger |
| 1 |
tb |
Pickling spice |
| 1/4 |
c |
Pear nectar |
|
|
Salt– to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Blanch the haricot vert and reserve. Finely julienne red pepper and
reserve. Clean all the greens. Trim and cut frisee in half and reserve
along with haricot vert and peppers. Vinaigrette: Prepare vinaigrette
by blending all ingredients. Almonds: Prepare almonds by caramelizing
honey, then add in spices and stir in almonds. Remove from heat and
quickly separate almonds onto an oiled sheet pan so they wont clump
together. Allow to cool. Scallops: Clean the scallops and reserve.
Prepare the glaze by combining sugar, water and spice in a small pan
and reducing to a thick syrup. Strain into pear nectar. To Finish: In
one saute pan season and sear the frisee, toss in the other greens,
haricot vert, peppers and the vinaigrette. Season and toss, then
remove to plates. In a second saute pan, which should be very hot,
season and sear the scallops then glaze and arrange on salad. Garnish
with honey-spice almonds. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9385) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
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