Name: Sea Scallops with Cucumber Vinaigrette
Ingredients: 1 Cucumber; seeded; 2 Egg yolks; 2 oz Rice wine vinegar; 1 Jalapeno chili; seeded; 1 tb Fresh lime juice; 3/4 c Olive oil; Salt; Pepper; 1 tb Toasted sesame oil; 1 tb Olive oil; 12 Jumbo sea scallops; Salt; Pepper; 1 tb Minced chives

I had then, and at other times, the greatest delight in the Holy Scriptures, of any book whatsoever. Oftentimes in reading it, every word seemed to touch my heart. I felt a harmony between something in my heart, and those sweet and powerful words. I seemed often to see so much light exhibited by every sentence, and such a refreshing food communicated, that I could not get along in reading; often dwelling long on one sentence, to see the wonders contained in it; and yet almost every sentence seemed to be full of wonders.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Dujour03	1	servings

INGREDIENTS

1		Cucumber; seeded
2		Egg yolks
2	oz	Rice wine vinegar
1		Jalapeno chili; seeded
1	tb	Fresh lime juice
3/4	c	Olive oil
		Salt
		Pepper
1	tb	Toasted sesame oil
1	tb	Olive oil
12		Jumbo sea scallops
		Salt
		Pepper
1	tb	Minced chives

INSTRUCTIONS

VINAIGRETTE
SCALLOPS
Cut cucumber into several small pieces. In blender combine cucumber, egg,
vinegar, chili and lime juice. Blend until thoroughly mixed. With blender
running, slowly add olive oil, salt and pepper. Add sesame oil. Serve at
room temperature.
Scallops:
In large non-stick pan heat olive oil until very hot. Season scallops with
salt and pepper. Sear, scallops for about 35 seconds, on each side until
medium rare or golden brown on each side. Remove from pan and drain on a
paper towels. Spoon 2 to 3 tablespoons of cucumber dressing on a plate.
Place three scallops on top of dressing and sprinkle with chives. Serve.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9115 - PATRICK CLARK
Converted by MM_Buster v2.0l.

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