Scallop Sambuca Appetizer and Tropical Salad

 

It’s a mouth-watering meal for mom.  Chef John J. Hudak Jr., CEC, AAC, ACE of Vanderlyn’s Restaurant prepares a Scallop Sambuca Appetizer and Tropical Salad.

Tropical Salad
Yield: 1 Serving

Ingredients

1 Ounce   Arcadian Lettuces or Mesclun Mix

1 Ounce   Grape Tomatoes, Cut in Half

1 Ounce  Bananas, Sliced

1 Ounce  Strawberries, Sliced

1 Ounce  Golden Pineapple, Medium Dice

1 Ounce  Candied Pecans

½ Ounce  Herb Croutons

½ Ounce  Roasted Almonds

As Needed  Toasted Coconut

2-3 Ounces   Vanilla Bean Vinaigrette or Your Favorite Dressing

To Taste   Fresh Ground Black Pepper

Method of Preparation

1) Place all ingredients in bowl except vinaigrette.

2) Season with black pepper.

3) Add vinaigrette & toss until ingredients are well coated with vinaigrette.

4) Place on chilled salad plate, sprinkle with additional toasted coconut & almonds.

5) Enjoy this refreshing salad as an appetizer or main course. It may also be topped with Grilled Chicken, Shrimp, Steak, Tuna, Salmon or Whatever You Like.

 

Scallops Sambuca
Yield: 1 Serving

Ingredients

As Needed  Spice Blend of Fresh Basil, Salt, Black Pepper

2 Each  U-10 Sea Scallops

1 Ounce   Clarified Butter or Olive Oil

1 Ounce  Sambuca Liqueur

¼ Ounce  Shallots, Sliced

1 Ounce  Dried Cranberries

1 Ounce   Shrimp Stock 

1 Ounce  Butter Sauce

To Taste  Parsley, Chopped

To Taste  Basil, Chiffonade

To Taste   Salt & White Pepper

3 Ounces  Saffron Rice

Method of Preparation

1) Season & sear sea scallops evenly on both sides in clarified butter – remove from pan.

2) Place scallops on baking pan & finish cooking to 135 F internal temperature,

   reserve for plating.

3) Add shallots to pan scallops were seared in, sauté briefly, add dried cranberries, toss lightly.

4) Remove pan from fire, deglaze pan with Sambuca, reduce by one half.

5) Add shrimp stock and reduce by one half or until desired consistency is achieved.

6) Add butter sauce and adjust seasonings.

7) Place saffron rice on warm plate. Top with sea scallops, coat with Sambuca sauce & garnish with micro greens.

 

Recipe Prepared and Presented By John J. Hudak Jr., CEC, ACE, AAC 
Executive Chef, Vanderlyn’s Restaurant

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