Recipe courtesy of Stan Frankenthaler
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr 40 min
Prep:
1 hr
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Salad:
Vinaigrette:
Scallops:

Directions

Salad:

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 To Finish:

In one saute 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 pan, which should be very hot, season and sear the scallops then glaze and arrange on salad. Garnish with honeyspice almonds.

Vinaigrette:

Prepare vinaigrette by blending all ingredients.

Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds

Prepare almonds by caramelizing honey, then add in spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cool

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Lighter Asian Noodle Salad

Recipe courtesy of Ree Drummond

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Asian Chicken and Quinoa Salad

Recipe courtesy of Food Network Kitchen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Asian Marinated Pork Chops

Recipe courtesy of Melissa d'Arabian

Asian Style Slaw

Recipe courtesy of Dave Lieberman

Asian Slaw

Recipe courtesy of Alton Brown

Asian Egg Drop Soup

Recipe courtesy of Tyler Florence

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Browse Reviews By Keyword