Summer Entertaining 2000: Swim Team


  Grilled Sea-Scallop Salad With Orange-Miso Vinaigrette

The Chef
PETER SPYROPOULOS of Sea Grill

Servings
Serves four.

Ingredients
Sauce:
2 tablespoons orange-juice concentrate
1 tablespoon light miso paste
1 teaspoon rice vinegar
1/2 teaspoon Tabasco sauce
1/2 cup canola or grape-seed oil
Salt and freshly ground black pepper
1/2 bunch chives, minced
1/2 red bell pepper, seeded, cut in 1/4-inch dice
2 tablespoons fresh mint, chopped coarsely

Scallops:
2 pounds large sea scallops
1 teaspoon olive oil
Salt and freshly ground black pepper

Salad:
2 large bunches baby arugula, washed and spun dry
1 small red onion, peeled, halved, sliced thin
2 teaspoons extra-virgin olive oil
1 and 1/2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste
Prepare a grill to medium-high heat, or to low embers if using a live fire.

Cooking Instructions
Prepare a grill to medium-high heat, or to low embers if using a live fire.

Sauce:
Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint.

Scallops:
Coat the scallops lightly with oil. Skewer 4 scallops at a time, using 2 skewers for each. Place skewers on the grill, and cook for 1 and 1/2 minutes; turn 45 degrees to form grill marks, and cook 1 minute more. Turn the scallops over, and repeat the procedure.

Place the arugula and most of the onions (reserving the remaining onion slices for garnish) in a large bowl. Toss the salad with the oil and lemon juice, and season to taste with salt and pepper. Divide salad among four plates, place 4 scallops around each of the salads, drizzle sauce around and partially over scallops, and top with the reserved onions.

 







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit