chefs afield. recipe of the week --

Kristina - posted on 06/03/2009 ( no moms have responded yet )

1

9

0

http://www.chefsafield.com/docs/recipeof...







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

dressing.

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.

Enjoy!

KID-FRIENDLY IDEAS:

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

shaker”.

INGREDIENTS

DRESSING

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,

lightly chopped

SCALLOPS

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

SOURCING NOTES:

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

threatened.

To find seafood choices are both

sustainable and kid-friendly, visit:

KIDSAFESEAFOOD.com

If you see this, leave this form field blank.
Powered by RESPECT not THUMPS

Join Circle of Moms

Sign up for Circle of Moms and be a part of this community! Membership is just one click away.

Join Circle of Moms