If you’re looking for a delicious new recipe to try, be sure to give this one from Bistro 19 a shot today!
Seared scallops with fried Brussels sprout salad
- 8 large sea scallops
- 1 cup dried cranberries
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 Tbsp red wine vinegar
- 1 cup vegetable oil
- Salt and pepper to taste
- ½ lb pancetta diced, cooked in oven until crisp
- 1 ½ cups parmesan cheese
- 4 cups Brussels sprout leaves
First heat 6 cups vegetable oil in large pot to 350 degrees.
Next make the cranberry vinaigrette, Soak the cranberries in hot water for 20 minutes and drain. Place cranberries, mustard, vinegar and honey in blender, while running slowly add the oil. When all ingredients have combined season with salt and pepper to taste, set aside.
Heat a large sauté pan over medium heat until hot. Cook scallops in vegetable oil, about 2-4 minutes each side depending on size of scallops, remove from heat when cooked to your liking.
When large pot of oil has reached 350 degrees, add brussel sprout leaves and stir right away. This will take moments so don’t walk away and have a plate with a paper towel ready to catch your leaves. When leaves are light brown remove them from the oil and let drain, season with salt and pepper to taste.
To assemble the dish, 1 tsp of cranberry vinaigrette for each scallop on the plate and place the scallops on top of the vinaigrette. Toss the leave in a bowl with cheese, pancetta and ¼ cup of vinaigrette and place on plate with scallops. Serve immediately.