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Asian Scallop Salad
| Serves 2 |
1 |
Tablespoon Private Selection Extra Virgin olive oil |
1 |
Pound bay scallops or sea scallops cut in half and then into ½-inch slivers. (See Chef’s Tip below.) |
2 |
Teaspoons Private Selection ground cumin, evenly divided |
1/2 |
Cup Nobilo Sauvignon Blanc or Chardonnay (We especially like the Sauvignon Blanc with shellfish.) |
1 |
Package Ready Pac Baby Spinach (or your favorite Ready Pac salad blend). If using spinach, remove stems from larger pieces and tear these into pieces the size of a half-dollar. |
8 |
Private Selection Pickled Baby Corn, rinsed and cut into 1/2-inch pieces (Found in canned vegetable aisle.) |
16 |
Grape tomatoes, halved |
1/4 |
Cup Kroger slivered almonds, toasted |
1/4 |
Cup cilantro, chopped |
1/4 |
Cup Kroger raisins |
1/2 |
Cup (or to taste) Makoto Ginger Dressing |
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Rinse scallops and pat dry. Sprinkle with 1 teaspoon ground cumin.
- Heat a non-stick skillet over medium heat for 1 minute. Add olive oil and swirl to coat. Add scallops to the pan and cook about 1 minute or until they just start to turn white.
- Add the wine and cook 1 more minute. Use a slotted spoon to remove scallops to a plate so they don’t over cook.
- In a large bowl, put the spinach, cilantro, corn, tomatoes, raisins, and nuts. Toss the salad with Makoto Ginger Dressing. Top with the cooked scallops, sprinkle the remaining teaspoon of cumin over everything, and serve.
A glass of Nobilo Sauvignon Blanc is the perfect accompaniment to this dish.
CHEF’S NOTE: SCALLOPS. The scallop is known for its beautiful and distinctive shell. They’re bivalve mollusks with scallop-edged, fan-shaped shells. The shells are opened and closed by a single muscle – the part we eat. This muscle is larger than in oysters or clams because scallops are active swimmers – by snapping their shells together.
Fresh scallop season is October-March, but they freeze well, so they’re available all year. Scallops are shucked, then refrigerated or frozen on board ships soon after capture. Raw scallops are creamy white in color (sometimes slightly orange due to the food they consume) and have a distinct, sweet odor when they’re fresh. Don’t overcook them because they toughen easily. As soon as they lose their translucence and turn opaque, they’re done.
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