Scallops with dry miso grillled heirloom tomato avocado salad

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by gmt

wfaa.com

Posted on July 5, 2011 at 12:21 PM

 

(serves 4)
 
Sea Scallops        16-20pcs
 
heirloom tomatoes       3-4pcs
avocados                2 large pcs
red onion sliced        1 cup
shiso leaf              1 bunch
dry miso flake          1/2 cup
garlic chips            1/4 cup
olive oil                       200ml
 
-Slice the tomato and avocado in 1/4 inch slices brush with oil season with salt and pepper
-grill the tomato and avocado and arrange neatly on a serving platter or 4 individual plates. refridgerate
-heat 1tbsp of olive oil in a saute pan over high heat
-season the scallops with salt and pepper place in hot pan and reduce to medium heat. sear to golden brown and just firm.
- arrange  the scallops over the tomato and avocado.
-drizzle with olive oil and dress with citrus dressing .  garnish with dry miso, garlic chips,red onion and shiso leaf.
-
Spicy Citrus Dressing
lemon juice             500ml
yuzu juice              100ml
salt                    2tsp
soy sauce               30ml
black pepper            3tsp
aji amarillo paste      3tsp
garlic minced           4tsp
ginger minced           3tsp
 
-combine all ingredients in a mixing bowl
 
garlic chips
sliced garlic           1cup
milk                    1cup
water                   1cup
canola oil              2cup
-Bring the water and milk to a boil and blanch the sliced garlic. remove garlic from liquid and cool in an ice water bath. heat the oil over low heat and fry the sliced garlic until golden brown. remove immediatly to a paper lined plate to dry.
store in an air tight container
 
Dry miso flakes
1cup miso   red or white
 
-spread miso paste thinly on a non-stick baking sheet and place in a 225 degree oven for 1 to 2 hrs making sure not to brown.  allow to cool and crumble evenly. store in an air tight container.

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