Warm Scallop Salad With Lambs Lettuce & Tea- Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 large: Sea scallops, about 1/2 lb
3 cup: Lambs lettuce (mache), loosely packed
CEYLON TEA VINAIGRETTE
1 1/2 tbsp: Ceylon Tea-Infused Vinegar see recipe,
3 tbsp: Vegetable oil,
1 1/2 tbsp: Olive oil,
1/4 tsp: Salt,
1/8 tsp: Freshly ground black pepper,
GARNISH
1/2 ounce: Black truffle, trimmed and thinly sliced (optional)
1 tbsp: Fresh chervil, snipped OR
1/2 tsp: Fresh tarragon, MIXED WITH
1 tsp: Fresh parsley, chopped
Directions:
Put the scallops in a single layer on the steamer rack, set over
simmering water, cover, and steam 2 minutes just to firm the flesh.
Cut the scallops crosswise into thin slices, and put them in a serving
bowl. Add the lettuce, then add the vinegar and oils and sprinkle
with the salt and pepper. Mix well. Sprinkle with the chervil or the
chopped tarragon and parsley. If you have one, add the truffle, and
serve.
Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by
Jacques Maniere; translated by Stephanie Lyness
Source from luhu.jp
simmering water, cover, and steam 2 minutes just to firm the flesh.
Cut the scallops crosswise into thin slices, and put them in a serving
bowl. Add the lettuce, then add the vinegar and oils and sprinkle
with the salt and pepper. Mix well. Sprinkle with the chervil or the
chopped tarragon and parsley. If you have one, add the truffle, and
serve.
Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by
Jacques Maniere; translated by Stephanie Lyness
Source from luhu.jp