angusmacinnes
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Scallops Salad with Perthshire Asparagus, Citrus Dressing
Scallops Salad with Perthshire Asparagus, Citrus Dressing
With the sea not far from even inland areas of Scotland, fresh seafood is often on the menu of restaurants in Scotland. This recipe is by award-winning Tristin Farmer, the Head Chef of Enverdale House Hotel in Coupar Angus.
Ingredients:
Citrus Dressing
1 Orange
1 Lemon
2 dessert spoons (about 30ml) caster sugar
3 tablespoons (nine teaspoons) Olive Oil
Salad Leaves (Chef's Recommendations)
1 Curly Endive lettuce
1 Radicchio lettuce
50g (2 ounces) Rocket
50g (2 ounces) Mache
Scallops
6 Large scallops
Olive Oil
Lemon Juice
Salt & Pepper
Herb Oil
250g (8 ounces) Flat Leaf Parsley
200ml (8 ounces) Olive Oil
Garnish
1 Bunch of Asparagus
Method:
Citrus Dressing
Remove the skin from the orange and lemon place in a blender with the caster sugar, blitz adding the olive oil slowly until all incorporated & smooth. Pass through a fine sieve, and season to taste.
Salad leaves
Pick the stalks from all the leaves wash and spin dry salad. Cover with a damp cloth and store in the fridge.
Scallops
Remove the scallops from the shell. Remove all skirt and roe, clean the scallop. Cut the scallops in half, horizontally and pan fry until golden brown, turn over season with salt, pepper & lemon juice and remove from the heat.
Herb Oil
Blanch the parsley in boiling salted water for 20 seconds and refresh in ice water. Place the parsley in a blender with the olive oil. Blitz until smooth. Pour the oil into a muslin cloth and tie up. Leave the oil to drip through. Reserve until needed.
Garnish
Blanch the asparagus in boiling salted water for 1 minute & refresh in ice water. Dress in butter and season with salt, pepper and lemon juice.
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1/28/2007, 15:00
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