Kristina - posted on 06/03/2009 ( no moms have responded yet )
CHEF MICHEL NISCHAN’S
TAYLOR BAY SCALLOP LOLLIPOPS
FOR THE DRESSING
Combine the cider, cider vinegar, honey and mustard in a small bowl. Whisk
thoroughly to combine. While whisking, slowly add in the grapeseed oil. Finish by
stirring in the herbs then season to taste with salt and pepper.
FOR THE SCALLOPS
Place the scallops in the spelt flour and toss until lightly coated with the flour.
Whisk the flour and water together until thoroughly blended.
Shake the excess flour off the scallops, dip them briefly in the beaten egg
mixture, and place in the breadcrumbs to coat well.
Place the grapeseed oil in a small pot large enough so the oil fills the pot by half.
Heat the grapeseed oil to 350 degrees F. Drop the scallops into the oils and fry
until lightly browned, about two to three minutes. Transfer the scallops to a dish
line with a few layers of recycled paper towel. Inset a skewer into each of the
scallops and keep warm.
Place the salad greens and beets in a medium mixing bowl and toss well with
Place an apple quarter to one side of each of four salad plates. Insert five scallop
“lollipops” into each apple wedge. Divide the salad equally between the four
plates and mound next to the apples wedges with the scallop skewers. Drizzle
the plate with a little extra dressing if desired.
Chioggia or candy-striped beets have brightly colored stripes that
make them appear whimsical and as tempting as candy. The
bright colors are perfect for tempting kids! And they make a
beautiful presentation for parties.
Visit a local apple farm! Many family farms still offer tours,
tastings, and even cider pressings. To find a local farm in your
area, visit: LOCALHARVEST.org
Take the kids with you when you shop for seafood. Let them see,
touch, and examine the fish. When choosing a fish, the eyes
should be clear and a good piece of fresh fish should never smell
“fishy”. Let the kids express their opinion and help them learn
what the various species look like.
Wash and save the scallop shells. They make great bowls for
presentation. Or, let the kids use them in craft projects: try filling
two shells with raw rice and tie or glue shut to create a “musical
1 tablespoon local Apple Cider
1 tablespoon Apple Cider Vinegar
1 tablespoon local Honey
2 teaspoons Grain Mustard
1/4 cup Grapeseed Oil
2 tablespoons of your favorite fresh herbs,
20 Bay Scallops, shucked and cleaned
20 Bamboo Skewers
1/2 cup Spelt Flour
1 Egg, lightly beaten
2 tablespoons Water
1/2 cup Breadcrumbs
1 quart Grapeseed Oil
1 locally grown Apple,
cut into quarters, seeds removed
4 cup assorted Salad Greens
1 small Red Beet, scrubbed, roasted,
cut into medium cubes
1 small Yellow Beet, scrubbed, roasted,
cut into medium cubes
Seek out sustainable and kidfriendly
seafood. Many seafood
choices today contain high levels of
toxins and pollutants, including
mercury. Other species are severely
over-fished and their populations
To find seafood choices are both
sustainable and kid-friendly, visit: