Chef Joel Gamoran was visited by Nigel Barker from America’s Next Top Model on the episode, “Date Night Dinners” on Homemade Live! from Season One. They prepared this scallops, fennel, and apple salad.
Serves 2
INGREDIENTS
FOR THE LIME MISO DRESSING:
- 1½ tablespoons white miso paste
- Juice of 1 lime
- 1 tablespoons rice vinegar
- 2 teaspoons honey
- 2 tablespoons extra-virgin olive oil
- 1 cloves garlic, minced
- Salt and pepper, to taste
FOR THE SLAW:
- 2 ENVY apples, julienned with microplane
- 1 handfuls of sugar snap peas, thinly sliced
- 5 shaved radishes
- 1 cup shaved fennel
- ½ cup chopped fresh mint leaves
FOR THE SCALLOPS:
- 6-8 large scallops, patted dry
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
FOR THE GARNISH:
- Fresh mint leaves, torn
- 1 tablespoon black sesame seeds
TO PREPARE
LIME MISO DRESSING
STEP ONE. In a small bowl, whisk all dressing ingredients. Taste and adjust the seasoning if needed.
SLAW
STEP TWO. In a large mixing bowl, combine slaw ingredients.
STEP THREE. Pour the Lime Miso Slaw Dressing over the slaw mixture. Toss everything together until the slaw is evenly coated with the dressing.
SCALLOPS
STEP FOUR. Season both sides of the scallops generously with salt and freshly ground black pepper.
STEP FIVE. Heat 2 tablespoons of olive oil in a large skillet over high heat until it starts to shimmer. Carefully add the scallops to the hot skillet, making sure not to overcrowd them. You may need to do this in batches.
STEP SIX. Sear the scallops for about 1-2 minutes per side, or until they develop a golden crust and are just cooked through. Be careful not to overcook; scallops should be tender and slightly translucent in the center.
STEP SEVEN. Divide the dressed slaw among two serving plates, creating a bed of slaw on each plate. Arrange the seared scallops on top of the slaw. Garnish generously with torn fresh mint leaves and black sesame seeds
