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Receta Asian Pear Salad With Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds And Pear Glazed Scallops

by Global Cookbook

Ingredientes

1/4 lb haricot vert 1 x sweet red pepper 4 sm frisee heads 1/4 lb mizuna 1/4 lb baby spinach 1 x radicchio head 1 x shallot chopped 1 Tbsp. chopped ginger 3 Tbsp. rice vinegar 1 Tbsp. mirin 2 Tbsp. pear nectar 2 Tbsp. sesame oil

1/4 c. canola oil 1/2 c. honey 1 Tbsp. grnd coriander 1 tsp grnd chili flakes 1 c. toasted whole almonds 8 ounce pristine scallops - (to 12 ounce) 1/4 c. sugar 1/4 c. water 1 slc fresh ginger 1 Tbsp. pickling spice 1/4 c. pear nectar Salt to taste Freshly-grnd black pepper to taste

Direcciones

1. Blanch the haricot vert and reserve. Finely julienne red pepper and reserve.
2. Clean all the greens. Trim and cut frisee in half and reserve along with haricot vert and peppers.
3. Vinaigrette: Prepare vinaigrette by blending all ingredients.
4. Almonds: Prepare almonds by caramelizing honey, then add spices and stir in almonds. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together. Allow to cold.
5. Scallops: Clean the scallops and reserve.
6. Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup. Strain into pear nectar.
7. To Finish: In one saute/fry pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette. Season and toss, then remove to plates.
8. In a second saute/fry pan, that should be very warm, season and sear the scallops then glaze and arrange on salad. Garnish with honey-spice almonds.
9. This recipe yields 4 servings.

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