Subj : Warm Salads - 08
To   : All
From : Dave Drum
Date : Fri Jan 27 2023 19:05:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Salad Of Scallops
 Categories: Fruits, Pork, Seafood, Greens
      Yield: 4 servings
 
      4    Firm eating apples; such as
           - cox
     50 g  (2 tb) unsalted butter
        pn Caster sugar
    200 g  (7 oz) smoked bacon lardons
     12 lg Fresh scallops with roe
    200 g  (7 0z) black pudding,
           - skinned and sliced
    100 g  (3.5 oz) mixed winter salad
           - leaves

MMMMM-----------------------SALAD DRESSING----------------------------
      1 ts Wholegrain mustard
      1 ts Maple syrup
      2 ts Cider vinegar
      5 ts Cold-pressed canola or EVOO
 
  For the dressing, mix the mustard, maple syrup and cider
  vinegar together in a bowl. Gradually whisk in the oil
  to make a thick vinaigrette. Season to taste with salt
  and pepper and set aside.
  
  Peel, quarter and core the apples, then cut into
  eighths. Melt the butter in a large non-stick frying
  pan, add the apples, sugar and some salt and pepper,
  then toss gently to coat. Cook over a medium heat for
  7-8 minutes or so, turning halfway through, until just
  soft and nicely caramelised.
  
  Meanwhile heat another large non-stick frying pan over a
  medium heat. Add the bacon lardons and cook gently for
  1-2 minutes until they’ve released some of their fat.
  Increase the heat to high and stir-fry until they’re
  crisp and golden. Lift onto a plate with a slotted spoon
  and keep warm. Turn off the heat under the apples when
  they’re done; keep these warm too.
  
  4 Pour away most of the fat from the bacon frying pan
  and return it to a high heat. As soon as it starts to
  smoke, add the scallops and sear for 2 minutes,
  seasoning with a little salt and pepper as they cook.
  Flip them over, season lightly, then add the black
  pudding to the pan. Cook the scallops for another 2
  minutes, and the black pudding for 1 minute on each
  side. Immediately remove the scallops and black pudding
  to a warmed plate.
  
  Arrange the winter salad leaves over a serving plate (or
  4 individual plates), then arrange the scallops, black
  pudding slices, butter-fried apples and crispy bacon
  lardons in among the leaves. Whisk the dressing again,
  then drizzle over the salad. Serve straightaway.
  
  RECIPE FROM: https://www.deliciousmagazine.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... January 6, 2021. ANOTHER day that will live in infamy!
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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