Recipe from Chef Renato, the Mid-Ocean Club
A flavourful salad comprised of fennel, arugula, watercress, red onion, buttery Boston lettuce leaves, and omelet shreds is dressed with a tangy horseradish, citrus and Dijon mustard dressing and topped with succulent pan-seared scallops.
Serves:6 Enjoy as an appetizer or a light dinner.
Ingredients:
1 small red onion, finely sliced
1 fennel bulb finely sliced
A large handful of arugula, washed and dried
A large handful of watercress, washed and dried
1 small heart of Boston lettuce leaves, separated washed and dried
Olive oil
12 large fresh scallops, cleaned
Lighthouse Raspberry Walnut Dressing
For the omelet:
3 egg whites
Pinch of salt
Pinch of sugar
1 teaspoon olive oil
(For cooking demonstration I used, Lighthouse Raspberry Walnut Dressing or you may make your own – see recipe below)
For the dressing:
4 Tbsp. lemon juice
4 Tbsp. orange juice
1 teaspoon horseradish cream
1 teaspoon honey Dijon mustard
Salt & white pepper
Directions:
Whisk all the dressing ingredients together in a small bowl and set aside.
To make the omelet: whisk together the egg whites, salt, sugar and olive oil.
Heat a little vegetable oil in a non-stick frying pan. Pour in half the omelet mixture. Cook briefly on one side until it is set. Repeat with the remaining mixture, then roll up and slice finely to make narrow shreds. Combine the omelet with the onion, fennel and salad leaves.
Heat a heavy–bottomed skillet until searing hot, add the olive oil and the scallops and sear very briefly on both sides.
Toss the salad with the dressing. Pile the salad onto individual plates with the scallops on top and serve warm.
Gosling’s Wine of the Week
MATANZAS CREEK SONOMA COUNTY SAUVIGNON BLANC 2011
Matanzas Creek Sonoma County Sauvignon Blanc 2011 comes from the vineyards in Knights Valley, on the border of Sonoma and Napa counties in Northern California, and is the perfect pairing Gosling’s have made for Chef Renato’s recipe.
This medium bodied wine has a fresh bouquet of lime, bright pink grapefruit, lemon thyme and notes of green melon, pear and papaya.
The retail price is $26.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 26th, 2013
