Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops
Source: www.foodnetwork.com/recipes/asian-pear-salad-tiny-beans-rice-wine-vinaigrette-pear-glazed-scallops-recipe.html
Ingredients
- 1/4 pound haricot vert
- 1 sweet red pepper
- 4 small heads frisee
- 1/4 pound mizuna
- 1/4 pound baby spinach
- 1 head radicchio
- 1 shallot, minced
- 1 tablespoon ginger, minced
- 3 tablespoons rice vinegar
- 1 tablespoon mirin
- 2 tablespoons pear nectar
- 2 tablespoons sesame oil
- 1/4 cup canola oil
- 8 to 12 ounces pristine scallops
- 1/4 cup sugar
- 1/4 cup water
- 1 slice of fresh ginger
- 1 tablespoon pickling spice
- 1/4 cup pear nectar
- Salt
- Pepper
Directions
- Blanch the haricot vert and reserve.
- Finely julienne red pepper and reserve.
- Clean all the greens.
- Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
- In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette.
- Season and toss, then remove to plates.
- In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad.
- Garnish with honeyspice almonds.
- Prepare vinaigrette by blending all ingredients.
- Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
- Prepare almonds by caramelizing honey, then add in spices and stir in almonds.
- Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together.
- Allow to cool
- Clean the scallops and reserve.
- Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup.
- Strain into pear nectar.