tmedia
Main content

https://www.lifestylefood.com.au/recipes/16884/geoffrey-zakarians-sea-scallop-cru-with-rosemary-and-honey-essence-and-sea-bean-salad

LifestyleFOOD.com.au

Sea Scallop Cru with Rosemary and Honey Essence and Sea Bean Salad

This flavour-packed healthy salad recipe by Geoffrey Zakarian featured in episode 26 of Simply Ming, series 7. Combine with Ming Tsai's Citrus-Mint Syrup recipe.

Ingredients

  • 2 cups sea beans* (or pencil-thin asparagus or haricot vert)

  • 3 tablespoons sherry wine vinegar

  • 2 tablsepoons fresh honey

  • 1/2 cup grapeseed oil

  • 1/4 cup Citrus-Mint Syrup

  • 8 ounces fresh bay scallops or large sea scallops, dry, not packed in water

  • 2 teaspoons finely minced fresh rosemary

  • Sea salt and freshly ground black pepper

Method

  • 1.

    Blanch sea beans in unsalted water for about 5 seconds. Remove to an ice bath and strain when completely cooled. (If using asparagus or haricot vert, salt the water.) In a blender, combine honey, sherry vinegar and grapeseed oil. Blend on high until emulsion forms; mixture will look smooth and rich, like thin aioli. Remove to a bowl and chill in fridge.

  • 2.

    In a large bowl, combine drained sea beans and Citrus-Mint Syrup and toss thoroughly. To serve, brush 4 plates with honey-sherry vinaigrette and top with a line of bay scallops. (If not using bay scallops, slice sea scallops into 1/8-inch slices and slightly overlap on plate.) Drizzle a little honey-sherry vinaigrette over scallops, season with salt and pepper and top with minced rosemary. On 4 separate dishes, divide sea bean salad as a garnish.

Notes

* Sea beans are available from your fish monger.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings