| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | California | Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lb | Bay scallops or sea |
| Scallops | ||
| 1 1/2 | lb | Fresh green beans |
| Salt, to taste | ||
| 2 | c | Cracked wheat |
| 2 | Red bell peppers | |
| 2 | Tomatoes, seeded and | |
| Diced | ||
| 1/2 | c | Finely diced green cabbage |
| 2 | Zucchini, cut in 1/4-inch | |
| Dice | ||
| 6 | Green onions, minced | |
| 2 | Heads butter lettuce | |
| 1 | Hot chile pepper, seeded | |
| And minced | ||
| 1 1/2 | c | Minced Italian parsley |
| 1 | c | Minced fresh mint |
| 1/2 | c | Minced cilantro |
| 5 | T | Apple cider vinegar |
| 3/4 | c | Olive oil |
| Salt and freshly ground | ||
| Pepper, to taste |
INSTRUCTIONS
If using sea scallops, trim away any tough muscle. Steam bay or sea scallops over, not in, a large pot of boiling salted water until they taste done (bay scallops take only 1 minute or less; sea scallops 3 to 5 minutes). Cut sea scallops into quarters; leave bay scallops whole. Moisten with 2 tablespoons of the Herb Vinaigrette; cover and refrigerate. Trim green bean tips. Cook in a large pot of boiling salted water until crisp-tender (5 to 7 minutes). Drain and plunge into a bowl of ice water to stop the cooking. When beans are completely cool, drain again. Cut into 1/2-inch pieces. In a medium saucepan over high heat, bring 3 cups salted water to a boil. Add wheat, cover, and remove from heat; let stand 30 minutes. Roast peppers according to directions on Roasting Bell Peppers and Chiles provided below. Peel and dice. In a large bowl combine peppers, tomatoes, cabbage, zucchini, green onions, cracked wheat, green beans, and scallops. Add remaining Herb Vinaigrette; toss with a fork to blend. Cover and refrigerate at least 2 hours or up to 12 hours. Remove salad from refrigerator 30 minutes before serving. Wash and dry hearts of butter lettuce. Arrange lettuce leaves on a large serving platter. Spoon cracked wheat mixture onto center of platter. Herb Vinaigrette: In a bowl combine chile, parsley, mint, cilantro, and vinegar. Whisk to blend; let stand 5 minutes. Gradually whisk in olive oil. Season with salt and pepper. Makes about 1-3/4 cups. To remove the papery outer skin of bell peppers and chiles, first blister the skin thoroughly, then let the vegetables steam until cool in a tightly closed bag. Peeled bell peppers are delicious in salads, pasta dishes, and sandwiches; peeled whole chiles can be seeded and stuffed, minced, or pureed for use in such dishes as salsas, soups, and stews. Char peppers over an open gas flame or charcoal fire or under a broiler. Turn often until blackened on all sides. Transfer peppers to a paper or plastic bag; close and let steam until cool (15 to 20 minutes). Peel peppers; halve; remove stem and seeds. Lay halves flat and use dull side of a small knife to scrape away any bits of black skin and stray seeds. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 14:20:55 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 185
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 142.6mg
Potassium: 437.3mg
Carbohydrates: 8.6g
Fiber: 3.9g
Sugar: 3.8g
Protein: 2.8g