Monday, June 8, 2015

Bronzed Scallops, Purple Peru Potato and Petite Lettuce Greens with Dijon Pomegranate Vinaigrette





     A Caribbean Style Salad!     
     Bronzing is similar to the Cajun Blackening cooking method.  The spice mix for bronzing is a mixture of Indian spices.  The flavor of a bronzing spice mix is perfect for seafood or poultry.
     Peruvian Purple Potatoes taste like a red bliss potato and they look pretty on a plate.  Boiling these potatoes with the skin attached helps to retain the deep purple color.

     *This entire recipe yields 1 petite salad!

     Purple Peruvian Potatoes:
     Cook 1 medium size purple potato in boiling water, till it is tender.  (Do not peel purple potatoes before boiling, so the purple color does not fade!)
     Cool the potato under cold running water.
     Cut the potato into 3 slices that are about 1/4" thick and set them aside.
  
     Bronzing Spice Mixture:
     This recipe yields a little more than what is needed for 3 large scallops.  
     Too much salt is easily noticed in a bronzing spice mix, so be careful not to add too much.
     The sugar helps the bronzing spices to lightly caramelize and the tiny amount of flour helps the spice mixture to cling to the scallops.
     Place 3 tablespoons of garam masala in a mixing bowl.  (Garam Masala is a North Indian spice mix.)
     Add 1 1/2 teaspoons of turmeric.
     Add 2 to 3 pinches of sea salt.
     Add 1 teaspoon of cumin.
     Add 2 teaspoons of ginger powder.
     Add 1/4 teaspoon of cayenne pepper.
     Add 1/2 teaspoon of sugar.
     Add 1/2 teaspoon of flour.
     Mix the ingredients together.
   
     Dijon Pomegranate Vinaigrette:
     This recipe yields a little more than 1/4 cup.
     A vinaigrette does not need to be fully emulsified for some applications.  Loose semi separated vinaigrettes are nice for some presentations.  Stirring and not whisking is the way to create a loose vinaigrette.
     Place 1/2 tablespoon of dijon mustard into a mixing bowl.
     Add 1 1/2 tablespoons of pomegranate vinegar.
     Add sea salt and black pepper.
     Add 3 1/2 tablespoons of virgin olive oil while gently stirring with a whisk.
     Set the vinaigrette aside and stir before serving.
 
     Bronzed Scallops:
     Step 1:  Heat a sauté pan over medium heat.
     Add 1 1/2 ounces of clarified unsalted butter.  (Ghee)
     Wait till the butter begins to smoke.
     Step 2:  Dip the flat top and bottom sides of three large scallops in the bronzing spice mix.
     Place the bronzed scallops in the smoking hot butter.
     Sear the scallops on both sides till they are lightly bronzed on both sides and they are cooked to a medium finish temperature.
     *Only flip the scallops one time!  A scallop is perfectly cooked when it is a medium temperature in the middle.  Do not bronze the scallops till they are cooked well done or they will become very dry and they will shrink in size. 
     Step 3:  Remove the scallops from the pan and keep them warm on a platter on a stove top.
   
     Bronzed Scallops, Purple Peru Potato and Petite Lettuce Greens with Dijon Pomegranate Vinaigrette:  
     Step 1:  Place 2 1/3 cups of mixed baby lettuce greens in a mixing bowl.
     Add a few strips of cored yellow squash.
     Add just enough of the dijon pomegranate vinaigrette to coat the ingredients with flavor.
     Toss the ingredients together.
     Step 2:  Mound the greens on the center of a plate.
     Place the three bronzed scallops on the plate around the lettuce.
     Place the 3 slices of boiled purple potato between the scallops on the plate.
     Place 3 plum tomato mini wedges next to the purple potatoes on the plate.
     Spoon a little bit of the dijon pomegranate vinaigrette on the plate.
   
     This is a delicious, healthy, Caribbean style salad!

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