Seared Diver Sea Scallops, Baby Spinach And Oyster Mushroom Salad With Citrus Chili Vinaigrette
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
28
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Shallot (fine diced)1 tbsp
Garlic (minced)1 cup
Ginger (minced)1 cup
Balsamic Vinegar1 cup
Soy Sauce1.5 cups
Olive Oil1 cup
Soy Oil450 g
Baby Spinach90 g
Juice (yuzu)2 tbsps
Rice Vinegar2 tbsp
White Wine Vinegar3 cup
Grapeseed OilDirections:
1
Whisk shallots, garlic, ginger, chile garlic sauce, balsamic vinegar, and soy sauce together in a bowl
2
Add the olive oil slowly but do not emulsify
3
; Heat a heavy duty skillet over high heat, until smoking
4
Add soy oil first and then oyster mushrooms right afterwards, stir fry for approximately 2 minutes or until golden brown
5
Remove mushrooms from skillet onto a sheet pan and spread out in a single layer
6
Drizzle approximately 1/2 cup of the soy balsamic vinaigrette over the mushrooms and let marinate for 15 minutes (can be done as far as 6 hours in advance)
7
Set aside and toss later on together with the baby spinach and additional vinaigrette
8
; Place the ginger, garlic, yuzu kosho, yuzu, soy, rice vinegar, and white wine vinegar, in a blender and turn on medium speed and slowly drizzle in grapeseed oil
9
The vinaigrette should be emulsified
10
SEARING THE SCALLOPS: 30 each U 10 sea scallops (preferably dry diver scallops) 6-ounces sweet butter Heat a heavy duty skillet over high heat
11
Season scallops with salt and pepper on both sides, and brush with softened butter
12
Place scallops in hot pan and sear until golden brown on both sides, approximately 1 1/2 to 2 minutes on each side), medium rare is your desired serving
13
TO ASSEMBLE: Toss baby spinach, mushrooms, and Soy-Balsamic Vinaigrette, eventually adjust seasoning, and mound salad in the middle of a plate
14
Cut scallops horizontal and arrange around the salad
15
Drizzle desired amount of Citrus Chili Vinaigrette over the scallops
16
Serve immediately