Friday, July 29, 2016

Seared Scallops and Capelin Roe over Mesclun Lettuce with Blueberry Pomegranate Vinaigrette







     A Light Summer Salad!
     Grilled seafood salads are popular in restaurants these days.  When seafood is featured in a salad at a fine dining restaurant, the portion size is petite and the salad is presented with creative flair.  At casual restaurants the portion size is usually larger and the presentation style is more relaxed.
     Today's seared scallop salad has an uncomplicated presentation style that many casual restaurants employ.  At a busy American style diner restaurant or at a busy casual seafood restaurant, every salad menu item is designed to be assembled quickly, so the presentation style tends to be modest.  
     The flavors of this seared scallop salad are gentle and easy to recognize.  The sliced sweet shallots balance the sharp flavor of the Blueberry Pomegranate Vinaigrette.  Capelin Roe is better known as Masago and this orange color roe is often used to garnish sushi rolls.  Masago has a very mild flavor that is not challenging to the senses.

     Blueberry Pomegranate Vinaigrette:
     This recipe yields about 1/2 cup.  (3 or 4 portions)
     Blueberry Pomegranate Vinegar is not always available at common grocery stores.  To make Blueberry Pomegranate Flavored Vinegar, add about 1/4 cup of pomegranate fruit and blueberries to 1/2 cup of white wine vinegar, then gently simmer the mixture till the fruit flavor is steeped.  The vinegar mixture must be pour through a fine mesh strainer and cooled to room temperature.    
     Step 1:  Place 2 tablespoons of Blueberry Pomegranate Vinegar in a mixing bowl.
     Add 1/2 teaspoon of ginger paste.
     Add 1/2 teaspoon of granulated sugar.
     Add 2 pinches of sea salt and white pepper.
     Mix the ingredients together.
     Set the mixture aside for 5 minutes, so the flavors meld.
     Step 2:  Slowly add 1/3 cup of blended olive oil while gently whisking, to create a semi emulsified vinaigrette.
     Stir the vinaigrette before serving.

     Seared Scallops:
     This recipe yields 1 portion.
     Step 1:  Select 6 to 8 large sea scallops.  (The total weight should be 6 ounces.)
     Lightly season with sea salt and black pepper.
     Step 2:  Heat a sauté pan over medium heat.
     Add 1 1/2 tablespoons of blended olive oil.
     Place the scallops in the pan.
     Sear the scallops on both sides, till they are almost fully cooked and a few light brown highlights appear.
     *Try to only flip the scallops once.  The scallops should be medium rare in the center.
     Step 3:  Add 1 tablespoon of lemon juice.
     Briefly swirl the pan , so the scallops and lemon juice mix together
     Step 4:  Remove the pan from the heat.
     Set the scallops on a platter and keep them warm on a stove top.

     Seared Scallops and Capelin Roe over Mesclun Lettuce with Blueberry Pomegranate Vinaigrette:
     Step 1:  Mound 2 1/2 cups of mesclun (mixed baby lettuce greens) on the center of a plate.
     Sprinkle 1/4 cup of diced tomato on the plate around the lettuce.
     Step 2:  Cut 1 shallot into thin slices.
     Separate the slices into rings.
     Sprinkle the shallot rings on the lettuce.
     Step 3:  Place the scallops on the center of the salad greens.
     Pour 2 to 3 tablespoons of the Blueberry Pomegranate Vinaigrette over the scallops and lettuce.
     Step 4:  Place a small dab of Capelin Roe (Masago) on the center of each scallop.
     Garnish the plate with sliced lemon curl.

     Viola!  A colorful healthy summer salad!

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