Salad of Belgian Endive Scallops and Walnuts
From chefelaine 15 years agoIngredients
- 14 oz Belgian endive shopping list
- 10 oz radicchio shopping list
- 7 oz carrot shopping list
- 1 oz chives shopping list
- 3 1/2 oz walnuts shopping list
- 3 1/2 oz balsamic vinegar shopping list
- to taste --- salt & white pepper shopping list
- 5 oz peanut oil shopping list
- 5 oz walnut oil shopping list
- 1 3/4 lb sea scallops shopping list
- 3 1/2 oz olive oil shopping list
How to make it
- Remove any damaged outer leaves of the Belgian endive.
- Then remove some undamaged leaves and set aside for the presentation (see below)
- Thinly slice the remaining endive.
- Thinly slice the radicchio.
- Peel and trim the carrots and cut into a fine julienne.
- Set aside some of whole chives, then mince the remaining chives.
- Chop the walnuts.
- Make the vinaigrette, Whisk the vinegar with salt and white pepper to taste.
- Whisk in the two oils until the sauce is thick and well emulsified.
- Toss the endive, radicchio, carrot, chives, and walnuts together with a little of the vinaigrette.
- Season the scallops and sear them in hot olive oil.
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- Presentation:
- Make a dome of salad in the center of plate.
- Arrange 3-4 scallops around the salad.
- Between the scallops, place a leaf of endive, cut in half lengthwise, and place a length of chive on top.
- Top each scallop with a little vinaigrette and serve.
The Rating
Reviewed by 7 people-
I really like scallops and this sounds great ~ 5
aussie_meat_pie in My Kitchen loved it -
A delicious recipe to be sure! Splendid and five!
ChefPchefperiwinkle in Scarboro loved it -
oh this sounds soooo good,and pretty presentation too. I love scallops so I will try this one for sure. You are really making me hungry Chef. Another 5.
MJflavors in Algonquin loved it
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