Plain.Recipes

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. 1/4 pound haricot vert
  2. 1 sweet red pepper
  3. 4 small heads frisee
  4. 1/4 pound mizuna
  5. 1/4 pound baby spinach
  6. 1 head radicchio
  7. 1 shallot, minced
  8. 1 tablespoon ginger, minced
  9. 3 tablespoons rice vinegar
  10. 1 tablespoon mirin
  11. 2 tablespoons pear nectar
  12. 2 tablespoons sesame oil
  13. 1/4 cup canola oil
  14. 8 to 12 ounces pristine scallops
  15. 1/4 cup sugar
  16. 1/4 cup water
  17. 1 slice of fresh ginger
  18. 1 tablespoon pickling spice
  19. 1/4 cup pear nectar
  20. Salt
  21. Pepper

Directions

  1. Blanch the haricot vert and reserve.
  2. Finely julienne red pepper and reserve.
  3. Clean all the greens.
  4. Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
  5. In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette.
  6. Season and toss, then remove to plates.
  7. In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad.
  8. Garnish with honeyspice almonds.
  9. Prepare vinaigrette by blending all ingredients.
  10. Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
  11. Prepare almonds by caramelizing honey, then add in spices and stir in almonds.
  12. Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together.
  13. Allow to cool
  14. Clean the scallops and reserve.
  15. Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup.
  16. Strain into pear nectar.

2021