Sea of Cortez Rock Scallop Vegetables Carpaccio and Ginger Riesling Vinaigrette
By Chef Nancy Oakes,
Boulevard Restaurant, San Francisco, CA

Made with:
Sea of Cortez Scallops or Maine Scallops

6 Sea of Cortez Scallops or 10 Maine Scallops
1 English Cucumber (sliced into thin rounds or Japanese mandoline)
3/4 cup Fresh Hearts of Palm (sliced into thin rounds or Japanese mandoline)
1 bunch Chives (finely chopped)
2 tbls. Olive Oil
Salt and Pepper

Arrange plates before cooking scallops by placing a ring of overlapping cucumber slices followed by a ring of hearts of palm on plate. Heat medium saute pan to high, add olive oil. Season scallops with salt and pepper. Sear on both sides until golden brown and cooked to medium ( about 2 1/2 minutes per side) remove from pan.
Place scallops in center of plate and spoon dressing around. Sprinkle with chives.

Ginger Riesling Vinaigrette Ingredients:
2 whole Meyer Lemons (pierced several times with a fork)
Fresh Young Ginger (peeled)
2 whole Yellow Tomatoes
1 cup Pure Olive Oil
1 tbls. Karo Syrup
1/4 cup Riesling Wine
TT Salt and Pepper

Place Meyer lemons in a microwaveable container and cover. Microwave on high for 4 minutes. Cool. Strain out the juice. Do not squeeze lemons as you will have a bitter taste. Halve the tomatoes and squeeze out the seeds.

In a blender, add tomatoes, lemon juice, ginger, Karo and the Riesling. Blend until well mixed. In a steady stream, slowly add olive oil until emulsified. Season to taste with salt and pepper. Strain through a fine strainer or chinoise.


Other Great Related Links:
Chef Nancy Oakes 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 |