SEARED SCALLOP SALAD WITH CARAMELIZED PINEAPPLE VINAIGRETTE

SEARED SCALLOP SALAD WITH CARAMELIZED PINEAPPLE VINAIGRETTE image

Yield 4 people

Number Of Ingredients 27

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Vinaigrette:
1 TBLS unsalted butter
1 TBLS sugar
1 1/2 cups pineapple diced
2 TBLS rice wine vinegar
1 1/2 tsp freshly squeezed lime juice
1/2 tsp fresh ginger minced
1/8 tsp togarashi powder or ground cayenne pepper
1/8 tsp kosher salt
1/8 tsp freshly ground pepper
1/2 tsp sesame oil
6 TBLS vegetable oil
1/2 tsp black or toasted sesame seeds
Salad:
24 large sea scallops
1 bunch + 3 green onions, thinly sliced
2 tsp garlic, minced
2 tsp ginger, minced
2 tsp Sambal Oelek chili paste
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 1/2 cups Napa cabbage, julienned
2 1/2 cups romaine lettuce, julienned
1 cup carrots julienned
1 red bell pepper, julienned
2 TBLS peanut or grape seed oil
1 cup store bough frozen shoestring potatoes, baked or fried / or Chinese long rice fried as topping some thing crunchy

Steps:

Vinaigrette: Place a large saucepan over medium-high heat and add the butter. Butter melted add sugar and pineapple. Cook stirring often for 15 mins. Until pineapple is caramelized and golden brown. Watch closely so it doesn't burn. Remove from the heat and cool slightly. Combine the pineapple, including any juices from the pan, vinegar, lime juice, togarashi, salt, pepper and sesame oil in a blender. Blend on high speed until smooth. With motor running, add the vegetable oil in a smooth steady stream to make an emulsion. Taste and adjust the seasonings as necessary. Stir in the sesame seeds. Use immediately or cover and refrigerate up to 2 days. In a bowl combine the scallops, sesame oil, 3 of the green onions, garlic, ginger, chili paste, and salt and pepper. Toss gently to coat. Cover and refrigerate at least 1 hour, or up to 2 days. In a separate bowl, combine the cabbage, lettuce, carrots, bell pepper and remaining green onions, and toss lightly. Add 1/2 cup of the vinagrette, season to taste with salt and pepper. Divide on plates. Place a large skillet on high heat and add the oil. When the oil simmers, add the scallops, one at a time, being careful not to crowd them. Sear turning once, for 2 mins on each side until browned. Arrange 6 scallops on each salad. Drizzle with a little more vinaigrette and top with topping. Serve immediately.