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Spinach with Scallops, Soy and Lime Vinaigrette
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
Ingredients:
- 7 fluid ounces canola oil
- 3 ½ ounces red radish, sliced thin
- 10 ¾ pounds baby spinach
- 10 ¾ pounds sea scallops, 16 –
30 count
- 2 ¾ pounds carrots, julienned
- 2 ¾ pounds red bell pepper, julienned
- 10 ¾ ounces leeks, julienned
- ½ ounce fresh basil, chiffonade
- 1 ounce salt
- 0.15 ounce pepper
- 1 pound sir galahad flour
Method:
Soak leeks in water for 5 minutes, drain and toss in flour seasoned
with salt and pepper. Deep fry at 300°F until crispy. Keep warm.
Slice scallops into ¼-inch rounds. Heat
2 large sauté pans to very hot. Add canola oil and scallops
seasoned with salt and pepper. Cook scallops until caramelized on
one side only. The suggested dressing for this dish is soy lime
vinaigrette.
Prep all vegetables and triple clean the
spinach. Dress and season spinach, carrots, and red peppers and
place in center of platter. Place scallops on platter, cooked side
up, leaving room in center for salad. Top center of salad with crispy
leek.
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