Seared Scallop Salad With Mango And Fruit Vinaigrette

Recipe Ingredients

		Vinaigrette
3/4 cup	177ml	Pureed strawberries
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Chopped fresh mint
1 teaspoon	5ml	Minced lemon grass
2 tablespoons	30ml	Chopped shallots
2 tablespoons	30ml	Lemon juice
1/4 cup	59ml	Passion fruit vinegar
		= (or other fruit-flavored vinegar)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
3		Artichokes
		Salt - to taste
1 cup	160g / 5.6oz	Green beans - blanched
1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Minced lemon grass
2 teaspoons	10ml	Minced garlic
16		Scallops
		Freshly-ground black pepper - to taste
3 cups	438g / 15oz	Chopped chicory (green tops trimmed)
1 cup	237ml	Sliced mango
1/4 cup	59ml	Radish sprouts (kaiware)

Recipe Instructions

For the Vinaigrette: In a blender, combine the strawberry puree, sugar, mint, lemon grass, shallots, lemon juice and vinegar. Blend to a smooth consistency. Season with salt and pepper.

For the Salad: In a vegetable steamer, bring water to a boil over high heat. Reduce heat to simmer, place the artichokes in the steamer basket, cover and steam until a fork easily pierces the bottom of the heart at the stem, 25 to 35 minutes. Remove the artichokes and let cool.

Break off the artichoke leaves to expose the fuzzy choke. Scrape away the choke with a spoon, leaving the heart. Cut off the stem and slice the artichoke heart into 1/4-inch pieces.

Bring a pot of water to a boil over high heat. Add a little salt and the green beans. Blanch until the beans are done but still crisp, about 3 minutes. Drain in a colander and immediately plunge into a bowl of ice water to stop the cooking.

Combine the olive oil, lemon grass and garlic in a bowl. Add the scallops and mix well. Season with salt and pepper. Place a saute pan over high heat. When hot, add the scallop mixture and sear the scallops, turning once, until browned at the edges on both sides, about one minute per side. Transfer to a plate and keep warm.

Combine the artichoke hearts, green beans and chicory in a bowl and mix with 6 tablespoons of the vinaigrette. Divide the salad among 4 plates and top with the mango and radish sprouts. Arrange the scallops around the salad. Drizzle the plates with some of the remaining vinaigrette, or serve alongside (you will have some dressing left).

This recipe yields 4 servings.

Each serving: 312 calories; 16 grams protein; 56 grams carbohydrates; 13 grams fiber; 5 grams fat; 1 gram saturated fat; 20 mg. cholesterol; 258 mg. sodium.

Source:
The Los Angeles Times, 08-13-2003

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