• Warm Salads - 08

    From Dave Drum@1:18/200 to All on Friday, January 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 theyΓÇÖve released some of their fat.
    Increase the heat to high and stir-fry until theyΓÇÖre
    crisp and golden. Lift onto a plate with a slotted spoon
    and keep warm. Turn off the heat under the apples when
    theyΓÇÖre 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

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