INGREDIENTS

INSTRUCTIONS

VINAIGRETTE
SALAD
LEEKS
SCALLOPS
Mix the lime juice, vinegar, soy sauce, gingerroot, lime zest and shallot
together in a small bowl. Whisk in the peanut oil to make an emulsion. Wash
the salad greens and Belgian endive leaves and dry. Reserve separately.
Reserve the vinaigrette. Trim the leek to 3 or 4 inches of green. Cut the
leek in half lengthwise, then in half crosswise. Julienne the leek and wash
very well. Dry the leek thoroughly with several kitchen or paper towels.
Heat enough peanut oil to come 1/2 inch up the sides of a 9" or 10" inch
saute pan. When the oil is very hot but not smoking, add half of the
prepared leek. Stir the shreds continually until they are golden brown,
about 30 seconds. Remove to paper towels to drain and fry the remaining
shreds. Reserve until ready to serve, recrisping if necessary for 5 minutes
in a 300 degree F oven. Trim the scallops of any connective tissue. Slice
them 1/4 inch thick crosswise. Pat the scallops very dry, and season with
salt and pepper. Heat a large nonstick saute pan until very hot. Add the
olive oil to the pan; then add the scallops, in batches if necessary, and
sear on one side to a rich golden brown, about 2 minutes. Turn the scallops
onto a platter. To finish the dish: Toss the lettuces and endives
separately with about half of the vinaigrette Arrange the lettuces in the
center of serving plates or a platter, and arrange the endives around the
lettuces. Place the scallops, seared side up, on the lettuces and drizzle
with the remaining vinaigrette. Scatter the fried leek on top and serve
immediately. Source: Executive Chef Annie Roberts of Robert Mondavi
Vineyards
Serving Ideas : Serve with Robert Mondavi Fum Blanc or Sauvignon Blanc
Recipe by: Annie Roberts
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
mollywalsh@juno.com (Molly Walsh) on Oct 16, 1997

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