Seared Scallops on a Bed of Watercress,
Baby Arugula with a Cilantro Vinaigrette

By Executive Chef Jen Koide, Cinq Restaurant, Corte Madera. CA

Made with:
Day Boat Scallops

1/2 bunch Cilantro
1 bunch Watercress
1 1/2 cups Baby Arugula Leaves (tightly packed)
1 Small Shallot (very finely chopped)
1 Lime (juice of)
2 tbls. White Wine Vinegar
6 tbls. Olive Oil (lighter in color and flavor)
8 Large Scallops
2 tbls. Canola Oil

To Make Vinaigrette:
1. Pick cilantro leaves and wash thoroughly. Spin dry or dry on paper towels.

2. Finely chop cilantro.

3. In a non-reactive bowl, mix cilantro, shallots, lime juice, vinegar and olive oil. Season to taste.

To Prepare Watercress and Baby Arugula:
1. Pick watercress leaves, remove any long stems from baby arugula.

2. Wash thoroughly and spin dry.

1.Salt and pepper each side of scallop.

2. In a stainless steel or copper sauté pan, heat canola oil over high heat until smoking.

3.Cook scallops until well caramelized about 2 minutes, turn and caramelize other side.

To Serve:
Toss watercress/arugula with 2-3 tb of vinaigrette (do this just before serving or the greens will wilt from the acid in the dressing). Divide evenly among plates, and set scallops on top of greens. Can drizzle a bit of vinaigrette on scallops/plate.


Chef Recipes:

Les Galettes de la Truffade et la Petite Salade Lyonnaise
(Potato Cakes flavoured with Cantal Cheese and Bacon)

New York Strip Au Poivre

New Zealand Lamb Chops on a bed
of Lentils with Vanilla Madeira Jus

Seared Scallops on a Bed of Watercress,
Baby Arugula with a Cilantro Vinaigrette

Other Great Related Links:
Executive Chef Jen Koide Bio


Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |