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
Ingredients:
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
Procedure:
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
Procedure:
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.
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