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Boulders' Diver Sea Scallops With Fresh Field Greens
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
=== SALAD ===
6 large sea scallops -- grilled
6 ounces baby lettuces - (to 8)
2 golden beets -- cut in eighths,
and roasted
2 red beets -- cut in eighths,
and roasted
2 ounces leeks -- julienned, fried
1 ounces canola oil -- for frying
1 ounces lemon basil vinaigrette -- (see below)
1 teaspoon chopped shallots
2 teaspoon chopped ginger
6 lemons -- cut in half, grilled
2 tablespoons orange juice
1/2 cup rice wine vinegar
1 teaspoon balsamic vinegar
2 tablespoons honey
Kosher salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons chopped basil

To make salad: Peel and slice beets. Place them in a small roasting pan
and bake for 10 to 15 minutes at 350 degrees. Wash baby lettuces and pat
dry. Cut leeks and fry quickly in a medium saucepan over medium heat;
remove and place on a paper towel to blot.

Arrange lettuces on a plate. Tuck 3 scallops in the lettuce. Alternate
the two colors of beets around the plate. Lightly drizzle the dressing
over the lettuce and spoon some over each scallop. Garnish the salad with
crispy leeks.

To make dressing: Juice the lemons into a blender cup, being careful to
strain for the seeds. Add rice wine vinegar, shallots and ginger. Blend
together. Add balsamic vinegar, honey and orange juice; season with salt
and pepper. Remove from blender and place in a bowl. Add basil a few
minutes before you are ready to serve the salad.

This recipe yields 4 servings.

© 2008
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