The Ardent Epicure

An Ode to the Pleasures of Food

Arugula and Radicio Salad with 
Seared Scallops and Avocado Yogurt Dressing

This is part two in the Independence Day Fare...
The Arugula and Radicio Salad  with Seared Scallops.
The dressing is of Avocado and Greek Style Yogurt,
with an addition of Rosemary infused Pecans and Cranberries.
Again we hope everyone had a safe and happy weekend,
with delightful treats to soothe your hunger and stir your imaginations.

What you will need:
10-12 medium to large scallops
1/2 small head radicio, shaved
1 bunch arugula, stems trimmed
1 small head baby romaine, or other leaf lettuce
2 small or 1 large ripe avocados
8 ounces Greek style plain yogurt
1 tablespoon fresh lemon juice
1-1 1/2 teaspoons honey,or to taste
1 good sized pinch cayenne pepper
Fresh ground white pepper and salt to taste
Splash of white balsamic vinegar, optional
2-3 ounces rosemary infused pecans and cranberries
Note: You can purchase this or create simply
by placing dried rosemary in a paper bag
along with pecans and dried cranberries.
Allow to sit for several days 

For the scallops:
A splash of balsamic 
White truffle oil, or other oil
Unsalted butter
1 clove garlic,minced
A pinch of white pepper and cayenne
Pinch of sea salt

Lets get cooking:

Starting with the scallops.
We are going to sear them, so get your sauté pan 
nice and hot before adding oil, butter and balsamic.
After the pan has heated about 1 minute, 
add oil and butter, wait until butter has settled.
Add your splash of balsamic, 
now place your scallops out evenly without crowding them.
Season your scallops at this point.
Your scallops should take no more than a few minutes per side.
Once you have achieved a browned crust turn them over.
They are done once they feel just firm
Note: The photo below, the scallops needed to be
pushed apart a bit. Do not over cook scallops
as they will become rubbery and dry 

On to the dressing;
In a food processor or blender mix together,

Avocados and Greek style yogurt,
blend until incorporated
Add lemon juice and honey,
taste for desired sweetness.
Add seasonings and white balsamic to taste.

Arrange the salad with baby romaine
as first layer, add arugula as the next.
Place radicio as desired.
Arrange scallops on top.
Sprinkle with pecan mix and dressing...

Coming up will be part three;

The Entrée:
Crab and Lobster Cakes
with Grilled Summer Squash Salsa

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