Smoked Duck And Scallop Salad With Sherry Vinaigrette Recipes

SCALLOPS AND SMOKED DUCK ON A ROSEMARY SKEWER

Steps:

• Wrap each scallop, around the width, with a slice of the smoked duck, and skewer 3 scallops on each rosemary sprig. Season the scallops by sprinkling them with the salt and pepper.
• In a hot saute pan with 1 tablespoon of olive oil, saute the leeks, carrots, shiitakes, and red peppers for 1 to 2 minutes. Season with salt and pepper and reserve warm.
• In a saute pan, slowly heat up the sunflower oil. Whisk in the cayenne pepper and garlic powder. Once the oil is completely infused with the spices, remove from heat.
• In another hot saute pan with the remaining 2 tablespoons of olive oil, sear the rosemary-skewered scallops. To brown the scallops on both sides, cook for 1 to 2 minutes on each side. Be careful to not overcook the scallops, because they will get chewy.
• On each plate, place a spoonful of wilted vegetables, and then place two skewers on top of the vegetables. Drizzle the infused sunflower oil around plate. For the garnish, sprinkle with lemon zest and chopped chives around the plate.

AUTUMN SALAD WITH AGED SHERRY VINAIGRETTE

Steps:

• Combine the olive oil. sherry vinegar, shallot, chives, sugar and salt and pepper in a small bowl and whisk together. Let stand for a few minutes to combine flavors. In a large bowl, toss greens, walnuts, Stilton cheese, and pear together. Pack the dressing and greens in separate containers. Before serving, drizzle just enough dressing to cover greens before serving.

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Steps:

• Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
• Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

SEA SCALLOP SALAD WITH CELERY AND SPICY VINAIGRETTE

Steps:

• Cut the sea scallops in thin slices and arrange them on a small piece of foil in a rosette pattern.
• Steam the celery root briefly and let it cool before you mix the mayonnaise and the mustard to it. Mix the olive oil and the lemon juice together, add the cayenne pepper. Lightly brush the scallops with the vinaigrette and put them under the broiler until cooked.
• On a plate place the mache leaves around like the petals of a flower. Place the celery root salad in the middle and slide the scallops off the foil on top of the celery. Sprinkle a little more spicy dressing on top and serve