Octopus and scallop salad w/spicy mustard vin

2 Servings

Ingredients

Quantity Ingredient
2 ounces Octopus, cooked and sliced
3 Pieces large scallops,cooked and sliced in half round
1 cup Mixed salad greens, seasonal
2 tablespoons *Mustard vinaigrette
4 Sprigs fresh chives
Cayenne pepper
Mustard Vinaigrette:
½ cup Salad oil
¼ cup Cider vinegar
1 Egg yolk
2 tablespoons Mustard
1 ounce Hot water
½ ounce Lemon juice
Tabasco sauce
Salt, to taste

Directions

*Mustard Vinaigrette: Whip all ingredients together, except salad oil.

Slowly add salad oil until dressing is of a creamy texture, adjust seasoning.

Arrange salad leaves, sliced octopus and scallops on platter.

Dress seafood lightly with mustard dressing. Sprinkle cayenne pepper over salad and garnish with fresh chives. Yield: 2 Typed in MMFormat by cjhartlin@... Source: Food & Wine the Westin Way Chef Tylun Pang, The Westin Kauai, Hawaii

Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <cjhartlin@...> on Jan 27, 1998

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