Ingredients Jump to Instructions ↓

  1. 1/4 pound haricot vert

  2. 1 sweet red pepper

  3. 4 small heads frisee

  4. 1/4 pound mizuna

  5. 1/4 pound baby spinach

  6. 1 head radicchio

  7. 1 shallot , minced

  8. 1 tablespoon ginger, minced

  9. 3 tablespoons rice vinegar

  10. 1 tablespoon mirin

  11. 2 tablespoons pear nectar

  12. 2 tablespoons sesame oil

  13. 1/4 cup canola oil

  14. 8 to 12 ounces pristine scallops

  15. 1/4 cup sugar

  16. 1/4 cup water

  17. 1 slice of fresh ginger

  18. 1 tablespoon pickling spice

  19. 1/4 cup pear nectar Salt Pepper

Instructions Jump to Ingredients ↑

  1. 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. 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 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.


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