New and nice!
The flavors of this salad entree are gentle and savory. The sliced sweet shallot in the salad accents the blueberry pomegranate flavored vinaegrette.
Capelin roe is commonly used in sushi preparation. Capelin is a North Atlantic fish that is in fierce competition with the over populated herring. Natural predator dilapidation has caused herring to become very large in numbers. Capelin roe is also called Masago in Japan. Capelin roe has a mild subtle flavor and an orange tint that is like a scallop's roe color.
Blueberry Pomegranate Vinaegrette Recipe:
Place 3 ounces of blended olive oil into a small bowl. (A light flavored olive oil is best for this recipe.)
Add 1 ounce of blueberry pomegranate vinegar.
Add 1 teaspoon of minced ginger.
Add sea salt and white pepper.
Add 1/2 teaspoon of sugar.
Mix the ingredients together to form a loose vinaegrette.
Seared Scallops Recipe:
Heat a saute pan over medium heat.
Add 1 small splash of vegetable oil.
Add 6 to 8 large sea scallops.
Sear the scallops lighly on both sides, till they are cooked a little bit less than al dente. (Sear the scallops rare if they are very fresh and "sweet". Older fish market scallops purchased in non coastal areas should be seared till they are fully cooked.)
Season with sea salt and black pepper.
Near the end of searing, give the scallops a squeeze of lemon juice.
Set the scallops on a plate to rest.
Keep the scallops warm on a stove top.
Seared Scallop Salad with Blueberry Pomegranate Vinaegrette and Capelin Roe:
Center a mound of baby mixed lettuce on a plate.
Sprinkle some finely diced tomato around the lettuce on the plate.
Place some very thin slices of shallot on the lettuce.
Set the scallops on top of the center of the salad.
Spoon the vinaegrette over the scallops and lettuce.
Place little dabs of capelin caviar on the center of each scallop.
Garnish the plate with a lemon slice.
Viola! A colorful elegant tasting healthy salad! ... Shawna