From: Mr Rufus Faloofus
Date: Thu, 19 Apr 2001 22:27:12 -0500
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Seared Scallops and Endive Salad
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2 large sea scallops
1 tbsp Rice Bran oil
1 small ripe avocado
1 Belgian endive
1 large leek
1 bunch Oyster mushrooms (optional)
1 tsp chili oil
1 tsp plum vinegar (rice vinegar will work)
1 pinch sugar
1/2 tbsp soy sauce (Kikkoman, my friends!)
Slice the avocado thinly and arrange artistically on a
plate with the endive leaves.
Slice the leek into disks about 1/2" thick. Heat two small
frying pans. Put 1 tsp of the rice bran oil into one and
set the leeks in it. When they start to brown on the bottom,
put the rest of the oil in the other pan and lay the scallops
in that. Turn the leeks and add the oyster mushrooms. Now
turn the scallops (they should be browned on one side).
Deglaze the leek-and-mushroom pan with the soy sauce and remove
from heat.
Whisk together the plum vinegar, chili oil, and sugar. Drizzle
the mixture over the avocado and endive. Lay the scallops (now
seared on both sides) on top of this, and arrange the leeks and
mushrooms around the edges.
This wants to be served with a strong white wine. Echelon or
J. Lohr Chardonnay.
--Foofus.
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