Diver Sea Scallops, Baby Spinach And Oyster Mushroom Salad

Recipe Ingredients

		Soy Balsamic Vinaigrette
1/4 cup	36g / 1.3oz	Finely-diced shallots
1/2 tablespoon	7.5ml	Minced garlic
1/4 cup	23g / 0.8oz	Minced ginger
1/2 tablespoon	7.5ml	Thai Chile garlic sauce
1 cup	237ml	Balsamic vinegar
3/4 cup	177ml	Soy sauce
1 1/2 cups	355ml	Olive oil
		== BABY SPINACH - OYSTER MUSHROOM SALAD ==
1/2 cup	118ml	Soy oil
1 lb	454g / 16oz	Oyster mushrooms - stems off
1 lb	454g / 16oz	Baby spinach
		Citrus Chili Sauce
1/2 cup	46g / 1.6oz	Minced ginger
1 tablespoon	15ml	Minced garlic
2 1/2 tablespoons	37ml	Yuzu kosho, red
3 oz	85g	Yuzu juice
1/4 cup	59ml	Soy sauce
1/2 cup	118ml	Rice vinegar
2 tablespoons	30ml	Rice vinegar
2 tablespoons	30ml	White wine vinegar
3/4 cup	177ml	Grapeseed oil
		Searing The Scallops
30		U 10 sea scallops (preferably dry
		Diver scallops)
6 oz	170g	Sweet butter

Recipe Instructions

For the Soy-Balsamic Vinaigrette: Whisk shallots, garlic, ginger, chile garlic sauce, balsamic vinegar, and soy sauce together in a bowl. Add the olive oil slowly but do not emulsify.

For the Baby Spinach And Oyster Mushroom Salad: Heat a heavy-duty skillet over high heat, until smoking. Add soy oil first and then oyster mushrooms right afterwards, stir-fry for approximately 2 minutes or until golden brown.

Remove mushrooms from skillet onto a sheet pan and spread out in a single layer. Drizzle approximately 1/2 cup of the soy balsamic vinaigrette over the mushrooms and let marinate for 15 minutes (can be done as far as 6 hours in advance). Set aside and toss later on together with the baby spinach and additional vinaigrette.

For the Citrus Chili Sauce: Place the ginger, garlic, yuzu kosho, yuzu, soy, rice vinegar, and white wine vinegar, in a blender and turn on medium speed and slowly drizzle in grapeseed oil. The vinaigrette should be emulsified.

Searing the Scallops: Heat a heavy-duty skillet over high heat. Season scallops with salt and pepper on both sides, and brush with softened butter. Place scallops in hot pan and sear until golden brown on both sides, approximately 1 1/2 to 2 minutes on each side), medium-rare is your desired serving.

To Assemble: Toss baby spinach, mushrooms, and Soy-Balsamic Vinaigrette, eventually adjust seasoning, and mound salad in the middle of a plate. Cut scallops horizontal and arrange around the salad. Drizzle desired amount of Citrus Chili Vinaigrette over the scallops. Serve immediately.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0028) - from - the TV FOOD NETWORK

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