Scallop, Spinach & Ginger salad

Ricardo Soares

Ricardo Soares

21st January 2011

Scallop, Spinach & Ginger salad

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop, Spinach & Ginger salad recipe a try yourself?

Ingredients

  • 2O ea SCALLOPS - NO ROE, NO MUSCLE
  • FRESH GINGER JULIENNE
  • 1 punnet MUSTARD AND CRESS
  • 150ml CRISPY DUCK SESAME DRESSING
  • GINGER JULIENNE - VERY FINE
  • CRESS OR SHISO LEAVES
  • SPINACH RECIPE
  • 1kg LARGE LEAF SPINACH - PICKED, WASHED
  • BOILING WELL SEASONED WATER
  • 2 teaspoons CASTOR SUGAR
  • 3 tablespoons DUCK SALAD SESAME DRESSING

Method

FIRST BLANCH THE SPINACH IN PLENTY OF BOILING SALTED WATER FOR 1-2 MINUTES ONLY THEN DRAIN AND REFRESH IN ICE COLD WATER
SQUEEZE ALL EXCESS WATER FROM SPINACH, CHOP ROUGHLY, PLACE INTO A BOWL, SEASON WITH THE SESAME DRESSING A LITTLE CASTOR SUGAR AND SALT TO TASTE.
MOULD SPINACH INTO YOUR CHOSEN SHAPES ie SMALL RING MOULDS 2cm HIGH.
WHEN READY TO SERVE - LIGHTLY OIL SCALLOPS AND SEAR EACH ON THE SOLID TOP SEASON AT THE END OF COOKING, THEN CUT EACH IN HALF
PLACE 3 HALVES ON THE MOULDED SPINACHM DRIZZLE A LITTLE MORE SESAME DRESSING OVER EACH , THEN DECORATE WITH FINE GINGER JULIENNE AND CRESS OR SHISO LEAVES

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