- 1/4 pound haricot vert
- 1 sweet red pepper
- 4 small heads frisee
- 1/4 pound mizuna
- 1/4 pound baby spinach
- 1 head radicchio
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.
- 1 shallot, minced
- 1 tablespoon ginger, minced
- 3 tablespoons rice vinegar
- 1 tablespoon mirin
- 2 tablespoons pear nectar
- 2 tablespoons sesame oil
- 1/4 cup canola oil
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
- 8 to 12 ounces pristine scallops
- 1/4 cup sugar
- 1/4 cup water
- 1 slice of fresh ginger
- 1 tablespoon pickling spice
- 1/4 cup pear nectar
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.