- 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
Scallop, Spinach & Ginger salad
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
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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