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Receta Diver Sea Scallops, Baby Spinach And Oyster Mushroom Salad

Name: Diver Sea Scallops, Baby Spinach And Oyster Mushroom Salad
Ingredients: 1/4 c. finely-diced shallots; 1/2 Tbsp. chopped garlic; 1/4 c. chopped ginger; 1/2 Tbsp. Thai Chile garlic sauce; 1 c. balsamic vinegar; 3/4 c. soy sauce; 1 1/2 c. extra virgin olive oil; 1/2 c. soy oil; 1 lb oyster mushrooms stems off; 1 lb baby spinach; 1/2 c. chopped ginger; 1 Tbsp. chopped garlic; 2 1/2 Tbsp. yuzu kosho, red; 3 ounce yuzu juice; 1/4 c. soy sauce; 1/2 c. rice vinegar; 2 Tbsp. rice vinegar; 2 Tbsp. white wine vinegar; 3/4 c. grapeseed oil; 30 x U 10 sea scallops (preferably dry diver scallops); 6 ounce sweet butter

de Global Cookbook

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Ingredientes

1/4 c. finely-diced shallots
1/2 Tbsp. chopped garlic
1/4 c. chopped ginger
1/2 Tbsp. Thai Chile garlic sauce
1 c. balsamic vinegar
3/4 c. soy sauce
1 1/2 c. extra virgin olive oil
1/2 c. soy oil
1 lb oyster mushrooms stems off
1 lb baby spinach
1/2 c. chopped ginger
1 Tbsp. chopped garlic
2 1/2 Tbsp. yuzu kosho, red
3 ounce yuzu juice
1/4 c. soy sauce
1/2 c. rice vinegar
2 Tbsp. rice vinegar
2 Tbsp. white wine vinegar
3/4 c. grapeseed oil
30 x U 10 sea scallops (preferably dry diver scallops)
6 ounce sweet butter

Direcciones

For the Soy-Balsamic Vinaigrette: Whisk shallots, garlic, ginger, chile garlic sauce, balsamic vinegar, and soy sauce together in a bowl. Add in the extra virgin olive oil slowly but don't emulsify.
For the Baby Spinach And Oyster Mushroom Salad: Heat a heavy-duty skillet over high heat, till smoking. Add in soy oil first and then oyster mushrooms right afterwards, stir-fry for approximately 2 min or possibly till golden.
Remove mushrooms from skillet onto a sheet pan and spread out in a single layer. Drizzle approximately 1/2 c. of the soy balsamic vinaigrette over the mushrooms and let marinate for 15 min (can be done as far as 6 hrs in advance). Set aside and toss later on together with the baby spinach and additional vinaigrette.
For the Citrus Chili Sauce: Place the ginger, garlic, yuzu kosho, yuzu, soy, rice vinegar, and white wine vinegar, in a blender and turn on medium speed and slowly drizzle in grapeseed oil. The vinaigrette should be emulsified.
Searing the Scallops: Heat a heavy-duty skillet over high heat. Season scallops with salt and pepper on both sides, and brush with softened butter. Place scallops in warm pan and sear till golden on both sides, approximately 1 1/2 to 2 min on each side), medium-rare is your desired serving.
To Assemble: Toss baby spinach, mushrooms, and Soy-Balsamic Vinaigrette, eventually adjust seasoning, and mound salad in the middle of a plate. Cut scallops horizontal and arrange around the salad. Drizzle desired amount of Citrus Chili Vinaigrette over the scallops. Serve immediately.