Seared Diver Sea Scallops, Baby Spinach And Oyster Mushro

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami	Clprime3	1	Servings

INGREDIENTS

1/4	c	Shallots, fine diced
1/2	T	Minced garlic
1/4	c	Minced ginger
1/2	T	Thai Chile garlic sauce
1	c	Balsamic vinegar
3/4	c	Soy sauce
1 1/2	c	Olive oil
		***BABY SPINACH AND OYSTER
		MUSHROOM
		SALAD***
1/2	c	Soy oil
1	lb	Oyster mushrooms, stem off
1	lb	Baby spinach
1/2	c	Minced ginger
1	T	Minced garlic
2 1/2	T	Yuzu kosho, red
3	oz	Yuzu juice
1/4	c	Soy sauce
1/2	c	Rice vinegar
2	T	Rice vinegar
2	T	White wine vinegar
3/4	c	Grapeseed oil
30		U 10 sea scallops
		preferably dry
		diver scallops
6	oz	Sweet butter
97		Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

Whisk shallots, garlic, ginger, chile garlic sauce, balsamic vinegar,
and soy sauce together in a bowl. Add the olive oil slowly but do not
emulsify.  BABY SPINACH AND OYSTER MUSHROOM SALAD:  Heat a heavy duty
skillet over high heat, until smoking.  Add soy oil first and then
oyster mushrooms right afterwards, stir  fry for approximately 2
minutes or until golden brown.  Remove mushrooms from skillet onto a
sheet pan and spread out in a  single layer.  Drizzle approximately 1/2
cup of the soy balsamic vinaigrette over the  mushrooms and let
marinate for 15 minutes (can be done as far as 6  hours in advance).
Set aside and toss later on together with the baby spinach and
additional vinaigrette.  CITRUS CHILI SAUCE:  Place the ginger, garlic,
yuzu kosho, yuzu, soy, rice vinegar, and  white wine vinegar, in a
blender and turn on medium speed and slowly  drizzle in grapeseed oil.
The vinaigrette should be emulsified.  SEARING THE SCALLOPS:  Heat a
heavy duty skillet over high heat.  Season scallops with salt and
pepper on both sides, and brush with  softened butter.  Place scallops
in hot pan and sear until golden brown on both sides,  approximately 1
1/2 to 2 minutes on each side), medium rare is your  desired serving.
TO ASSEMBLE:  Toss baby spinach, mushrooms, and Soy-Balsamic
Vinaigrette, eventually  adjust seasoning, and mound salad in the
middle of a plate.  Cut scallops horizontal and arrange around the
salad.  Drizzle desired amount of Citrus Chili Vinaigrette over the
scallops.  Serve immediately.  Converted by MC_Buster.  Per serving:
4785 Calories (kcal); 491g Total Fat; (89% calories from  fat); 36g
Protein; 100g Carbohydrate; 0mg Cholesterol; 16617mg Sodium  Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 15 1/2 Vegetable; 1  Fruit;
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5971 Calories From Fat: 4719 Total Fat: 557.1g Cholesterol: 53.3mg Sodium: 8933.5mg Potassium: 4414.3mg Carbohydrates: 305.8g Fiber: 23.1g Sugar: 70.3g Protein: 40.9g