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Recipe

Main Dish






Seared scallops with grilled apples, tiny greens and verjus vinaigrette

Richard Slusarz
Grand Hyatt, San Francisco


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Ingredients

10 Scallops
1/2 tsp. chopped shallots
1/2 tsp. chopped garlic
1/2 tsp. Dijon mustard
1 oz. verjus (tart grape juice)
3 ozs. olive oil
1 oz. microgreens greens
5 pcs. grilled apple slices
1/2 oz. wedge of mild blue cheese

Instructions

Pat dry and sear scallops, being careful not to overcook; set aside. Prepare vinaigrette with shallots, garlic, Dijon mustard and verjus; slowly whisk in the olive oil and set aside. Grill apple slices to give them color and set aside. Toss the tiny greens or spring greens with about 1 1/2 ozs of dressing and place on your serving plate. Arrange scallops around the greens; garnish with the apple slices and the blue cheese. Drizzle some of the dressing around the rim of the plate if desired and garnish with chive spears or chopped chives if you like.

Serves 2.



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