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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
8-1.5- 2oz Scallops (medium sized) 2 per serving
2 Tbsp Black Sesame Seeds
To Taste Salt and Pepper
4 ounces cooked and chilled Buckwheat Somen Noodles
¾ Cup of Cilantro Vinaigrette
1.5 Cups shredded Romaine Lettuce
2 Stalks diced Celery
¼ Cup minced Red Onion
1Oz. Micro greens
Pinch Lemon Zest
Pinch Lime Zest
Method of Preparation:
1. Pat scallops with a paper towel until both sides are dry and season the scallops with salt and pepper and coat one side with black sesame seeds.
2. Sauté over a moderate flame using canola oil for 2 to 3 minutes on each side, or until the scallops are cooked. Cool to room temperature.
3. Toss cooked and chilled Somen noodles, romaine, celery and red onion with three-fourths of the vinaigrette and season to taste with salt and pepper.
Assembly:
1. Arrange some of the noodle mixture in the center of each plate.
2. Place two scallops on top of the noodles and spoon the remaining vinaigrette over the scallops and around the plate.
3. Garnish the top of scallops with zests of lime and lemon and micro greens.
Recipe Serves:
6 - 8.0 oz Servings
This dish was created by CHEF ROBERT DAVIS
He is the Regional Director of Brookdale Senior Living's Dining Services, North Division
Brookdale is the largest provider of assisted living facilities in the US.
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Asian Style Grilled Scallop With Somen Noodle Salad and Cilantro Vinaigrette
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
8-1.5- 2oz Scallops (medium sized) 2 per serving
2 Tbsp Black Sesame Seeds
To Taste Salt and Pepper
4 ounces cooked and chilled Buckwheat Somen Noodles
¾ Cup of Cilantro Vinaigrette
1.5 Cups shredded Romaine Lettuce
2 Stalks diced Celery
¼ Cup minced Red Onion
1Oz. Micro greens
Pinch Lemon Zest
Pinch Lime Zest
Method of Preparation:
1. Pat scallops with a paper towel until both sides are dry and season the scallops with salt and pepper and coat one side with black sesame seeds.
2. Sauté over a moderate flame using canola oil for 2 to 3 minutes on each side, or until the scallops are cooked. Cool to room temperature.
3. Toss cooked and chilled Somen noodles, romaine, celery and red onion with three-fourths of the vinaigrette and season to taste with salt and pepper.
Assembly:
1. Arrange some of the noodle mixture in the center of each plate.
2. Place two scallops on top of the noodles and spoon the remaining vinaigrette over the scallops and around the plate.
3. Garnish the top of scallops with zests of lime and lemon and micro greens.
Recipe Serves:
6 - 8.0 oz Servings
This dish was created by CHEF ROBERT DAVIS
He is the Regional Director of Brookdale Senior Living's Dining Services, North Division
Brookdale is the largest provider of assisted living facilities in the US.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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