| 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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