Sunday, May 02, 2010

Sea Scallops, Pickled Beets & Goat Cheese Salad with Maple Buttermilk Dressing

Scallops, Pickled Beet & Goat Cheese Salad with Maple Buttermilk Dressing
From Fresh Canadian Bistro

Hands on time: 20 minutes
Serves 4

1 cup pickled beets
2 cups Mache lettuce or baby arugula or other mixed greens
½ cup fresh goat’s cheese, crumbled
½ cup pecan pieces, toasted
2 green onion tops, sliced
2 tbsp canola oil
12 large sea scallops (under 10 per pound count)
Sprinkling of coarse sea salt or fleur de sel
½ cup Maple Buttermilk Dressing

1. Lay the pickled beets in a straight line down the center of a serving platter. If you’ve made two or more beet varieties, alternate them on the plate. Sprinkle with a layer of Mache leaves. Crumble the goat cheese on top of the lettuce along with some pecan pieces and green onion slices.

2. Heat a cast iron or other heavy bottomed skillet (best not to use a non-stick pan) over high heat. Add the oil and sear the scallops on each side for 2 minutes (smaller scallops need less time.) Just remember not to crowd the pan or the scallops will stew rather than sear. Scallops are done when they are only slightly warm at the center, but golden on the surface. Sprinkle with sea salt.

Chef Craig’s perfect plating:
Place 3 scallops on the salad and drizzle a couple of tablespoons of the Maple Buttermilk Dressing on top. Serve immediately while the scallops are still warm.

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