Warm scallop & langistine salad w/ raspberry-walnut sauce

4 servings

Ingredients

Quantity Ingredient
8 Sea Scallops
2¼ pounds Fresh Langistines, Shrimp,
Or Prawns
4 ounces Snow peas -- julienned
½ cup Julienned carrots
2 tablespoons Vegetable oil
1 cup Raspberry vinegar
½ Head Red leaf lettuce
small Bunches radicchio or endive
And
Iceberg lettuce (your
Preference)
Salt and Pepper
¾ cup Walnut oil
2 tablespoons Salad oil

Directions

NOTE: Heat serving plates then add the salad.

Place de-headed langistines in boiling water for 30 seconds. Drain, and immediately plunge into a bowl of ice, pushing down in the ice to stop the cooking process. Remove the shells from the tales. Wash and drain lettuce. Blanch carrots and snow peas for 30 seconds in boiling water. Drain and immerse in ice water to stop the cooking process.

For dressing; put 1 cup raspberry vinegar and a sprinkling of pepper into a bowl. Whisk in walnut oil. Set aside.

Put 2 Tblsp. vegetable oil in a hot skillet and saute scallops and langistines. When done place on a tray and set aside. In the same pan saute the carrots and snow peas for 30 seconds. Pour dressing into the pan and deglaze the pan.

To serve place mixed lettuces on the warmed plate. Add the shellfish then pour vegetables and dressing over all. Repeat for other servings.

Chef: David Hunt, Auchterarder House, Auchterarder, Scotland Source: World Class Cuisine 12/94 Typed for you by Marjorie Scofield 3/19/95

Recipe By : Chef: David Hunt, Auchterarder House, Scotland From: Marjorie Scofield Date: 03-26-95 (159) Fido: Cooking

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