October: Like I said I found a better way to do this: dry roast the scallops and julienned green apples, first, then butter sautee the kale. Now place the grilled scallops over the bed of greens.
While on Madeline Island I had to opportunity to try something called a "small plate," which is usually in the appetizer category, you know what I'm talking about, like mozzarella (deep fried) sticks in greasy tomato dip, or deep fried onion rings, or greasy dip with pita, and so forth. This time I was at a restaurant where they actually took the concept of "small plate" and made it into an actually good for you meal. The plate was the size I use for an actual meal. Since then I have recreated it and will continue to perfect it until I get the perfect look.
Typically scallops are overcooked, rubbery and from the back corner of a freezer, now granted, you are NEVER going to get fresh scallops inland, at least I wouldn't be able to. So preparing a frozen scallops requires that it not be frozen for long.
SMALL PLATE OF SCALLOPS ON BED OF GREENS
INGREDIENTS:
2 cups of Baby Kale
4 brussels sprouts
1/2 Granny Smith apple
Butter
A few scallops (2 to 4)
DIRECTIONS:
Dry roast the brussels sprouts (slice into 1/4 inch vertical slices, about 2 to 4 per sprout, I slam them into my $20 George Foreman grilled until they have brown marks on them, no oil
Julienne the Granny Smith apple, i.e. apple sticks, dry fry in nonstick pan
1Tbsp butter melted and coat the kale, stir until a little heat raises off the pan and plate on a small plate.
For the scallops, dry them and sear them in the same pan with the excess butter. (I have tried olive oil but the darker stuff burns a little and the scallops stick, then when I try butter, the butter burns, drying them helps, Canola oil is not for everyone, so I'm thinking I haven't high heat safflower oil.)
Question for my readers, anyone have any success with scallops? What did you do?
PLATE: kale, covering the plate, scallops on one side and sprouts and apples in small mounds. Wonderful!!!!
While on Madeline Island I had to opportunity to try something called a "small plate," which is usually in the appetizer category, you know what I'm talking about, like mozzarella (deep fried) sticks in greasy tomato dip, or deep fried onion rings, or greasy dip with pita, and so forth. This time I was at a restaurant where they actually took the concept of "small plate" and made it into an actually good for you meal. The plate was the size I use for an actual meal. Since then I have recreated it and will continue to perfect it until I get the perfect look.
Typically scallops are overcooked, rubbery and from the back corner of a freezer, now granted, you are NEVER going to get fresh scallops inland, at least I wouldn't be able to. So preparing a frozen scallops requires that it not be frozen for long.
SMALL PLATE OF SCALLOPS ON BED OF GREENS
INGREDIENTS:
2 cups of Baby Kale
4 brussels sprouts
1/2 Granny Smith apple
Butter
A few scallops (2 to 4)
DIRECTIONS:
Dry roast the brussels sprouts (slice into 1/4 inch vertical slices, about 2 to 4 per sprout, I slam them into my $20 George Foreman grilled until they have brown marks on them, no oil
Julienne the Granny Smith apple, i.e. apple sticks, dry fry in nonstick pan
1Tbsp butter melted and coat the kale, stir until a little heat raises off the pan and plate on a small plate.
For the scallops, dry them and sear them in the same pan with the excess butter. (I have tried olive oil but the darker stuff burns a little and the scallops stick, then when I try butter, the butter burns, drying them helps, Canola oil is not for everyone, so I'm thinking I haven't high heat safflower oil.)
Question for my readers, anyone have any success with scallops? What did you do?
PLATE: kale, covering the plate, scallops on one side and sprouts and apples in small mounds. Wonderful!!!!
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