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Ингредиенты
- 1/4 lb Haricot vert
- 1 x Sweet red pepper
- 4 sm Frisee heads
- 1/4 lb Mizuna
- 1/4 lb Baby spinach
- 1 x Radicchio head
- 1 x Shallot, chopped
- 1 Tbsp. Chopped ginger
- 3 Tbsp. Rice vinegar
- 1 Tbsp. Mirin
- 2 Tbsp. Pear nectar
- 2 Tbsp. Sesame oil
- 1/4 c. Canola oil
- 1/2 c. Honey
- 1 Tbsp. Grnd coriander
- 1 tsp Grnd chili flakes
- 1 c. Toasted whole almonds
- 8 ounce Pristine scallops -, (to 12 ounce)
- 1/4 c. Sugar
- 1/4 c. Water
- 1 slc Fresh ginger
- 1 Tbsp. Pickling spice
- 1/4 c. Pear nectar
- Â Â Salt-- to taste
- Â Â Freshly-grnd black pepper, to taste
Инструкции
- Blanch the haricot vert and reserve. Finely julienne red pepper and reserve. Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers. Vinaigrette: Prepare vinaigrette by blending all ingredients. Almonds: Prepare almonds by caramelizing honey, then add spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cold. Scallops: Clean the scallops and reserve.
- Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar. To Finish: In one saute/fry pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates. In a second saute/fry pan, that should be very warm, season and sear the scallops then glaze and arrange on salad. Garnish with honey-spice almonds.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 454 | |
| Calories from Fat 224 | 49% |
| Total Fat 25.61g | 32% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 312mg | 9% |
| Total Carbs 57.63g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 52.0g | 35% |
| Protein 3.45g | 6% |
