Subj : Warm Salads - 08
To   : All
From : Dave Drum
Date : Fri Jan 27 2023 19:05:44

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Warm Salad Of Scallops
Categories: Fruits, Pork, Seafood, Greens
     Yield: 4 servings

     4    Firm eating apples; such as
          - cox
    50 g  (2 tb) unsalted butter
       pn Caster sugar
   200 g  (7 oz) smoked bacon lardons
    12 lg Fresh scallops with roe
   200 g  (7 0z) black pudding,
          - skinned and sliced
   100 g  (3.5 oz) mixed winter salad
          - leaves

MMMMM-----------------------SALAD DRESSING----------------------------
     1 ts Wholegrain mustard
     1 ts Maple syrup
     2 ts Cider vinegar
     5 ts Cold-pressed canola or EVOO

 For the dressing, mix the mustard, maple syrup and cider
 vinegar together in a bowl. Gradually whisk in the oil
 to make a thick vinaigrette. Season to taste with salt
 and pepper and set aside.

 Peel, quarter and core the apples, then cut into
 eighths. Melt the butter in a large non-stick frying
 pan, add the apples, sugar and some salt and pepper,
 then toss gently to coat. Cook over a medium heat for
 7-8 minutes or so, turning halfway through, until just
 soft and nicely caramelised.

 Meanwhile heat another large non-stick frying pan over a
 medium heat. Add the bacon lardons and cook gently for
 1-2 minutes until they’ve released some of their fat.
 Increase the heat to high and stir-fry until they’re
 crisp and golden. Lift onto a plate with a slotted spoon
 and keep warm. Turn off the heat under the apples when
 they’re done; keep these warm too.

 4 Pour away most of the fat from the bacon frying pan
 and return it to a high heat. As soon as it starts to
 smoke, add the scallops and sear for 2 minutes,
 seasoning with a little salt and pepper as they cook.
 Flip them over, season lightly, then add the black
 pudding to the pan. Cook the scallops for another 2
 minutes, and the black pudding for 1 minute on each
 side. Immediately remove the scallops and black pudding
 to a warmed plate.

 Arrange the winter salad leaves over a serving plate (or
 4 individual plates), then arrange the scallops, black
 pudding slices, butter-fried apples and crispy bacon
 lardons in among the leaves. Whisk the dressing again,
 then drizzle over the salad. Serve straightaway.

 RECIPE FROM: https://www.deliciousmagazine.co.uk

 Uncle Dirty Dave's Archives

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