Scallop, Spinach & Ginger salad

Ricardo Soares

Ricardo Soares

21st January 2011
Ricardo Soares

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.