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Le Cordon Bleu News, 05/06/2009
Recipe of the month
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Warm Scallop Salad

Warm Scallops Salad

Le Cordon Bleu Warm Scallop Salad

 

 

Method:

1. Remove the corals from the scallops and cut each coral into 2-3 pieces.  Cut off and discard the rubbery muscles from the scallops, then slice each scallop into 2-3 discs.  Cut the potatoes into discs.  Tear the salad leaves into bite-size pieces and arrange in mounds on individual plates.
2. Heat the olive oil in a frying pan until hot.  Add the potatoes, sprinkle with salt and pepper and sauté over moderate heat for about 10 minutes until nicely coloured.  Transfer to kitchen paper with slotted spoon, sprinkle with salt and drain.
3. Prepare the balsamic vinaigrette: finely chop the garlic.  Whisk the vinegar with the garlic and salt and pepper to taste, then whisk in both kinds of oil until thick.
4. Season the scallops.  Increase the heat under the pan to high, add the scallops and corals and sauté for 3-4 minutes until seared on all sides.  Remove with a slotted spoon and arrange on top of the salad leaves with the potatoes.  
5. Pour the vinaigrette into the pan and stir over high heat until sizzling.
6. Spoon the vinaigrette over the salad and serve immediately.
Servings: 4
Preparation Time: 15-20 min
Cooking Time: About 15 min

Ingredients:

8 large scallops
500 g (1 lb) peeled small potatoes
leaves of ½ head of frisée lettuce
leaves of ½ head of radicchio
4 tablespoons olive oil
salt and freshly ground black pepper
Balsamic vinaigrette
1 garlic clove
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons grapeseed oil

 

 

Chef's Tips:

Vacuum-packed peeled potatoes, called pommes parisiennes, are ideal for sautéing. Look for them in the fresh vegetables sections of supermarkets. They are completely natural, with no additives or preservatives.

Fresh scallops are best for salads. Frozen scallops tend to be watery when they are thawed.

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Le Cordon Bleu London offers a variety of short courses in Pâtisserie. Learn more about our gourmet courses online. Keep on looking: we often update our list of courses!

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