| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
|
Pieces rice paper |
| 1 |
ts |
Fennel seed |
| 1 |
ts |
Pink peppercorns |
| 3 |
ts |
Chopped chervil |
| 3 |
ts |
Pecorino cheese |
| 1 |
|
Peeled apple |
| 1 |
|
Peeled yam |
| 1/4 |
c |
Olive oil |
| 6 |
|
Maine scallops |
| 3 |
ts |
Sesame seed |
| 1/2 |
c |
Mixed exotic salad greens |
INSTRUCTIONS
Emerse rice paper into bowl of water briefly, remove and pat dry. Sprinkle
fennel seed, peppercorns, cheveril and cheese onto rice paper. Slice apples
and yams to 1/4 inch thickness and fan on paper evenly and season. Place
second piece of rice paper on top.(From here on referred to as gallette) To
a hot frying pan add olive oil then add gallette. When gallette is
cookinig, season scallops with salt and pepper and dip in sesame seeds then
place them around edge of pan. After about 3 to 5 minutes carefully flip
both scallops and gallette. Keep on heat until golden brown. Remove. Slice
gallette into wedges. Place on plate with scallops. Garnish with mixed
greens.
Converted by MC_Buster.
NOTES : Recipe courtesy of Anthony Ambrose of Ambrosia on Huntington in
Boston, Massachusetts
Recipe by: IN FOOD TODAY SHOW #INJ168A
Converted by MM_Buster v2.0l.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”