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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. 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. 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. Per serving: 4785 Calories (kcal); 491g Total Fat; (89% calories from fat); 36g Protein; 100g Carbohydrate; 0mg Cholesterol; 16617mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 15 1/2 Vegetable; 1 Fruit; 97 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028 Converted by MM_Buster v2.0n.
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