Scallops And Snow Pea Salad With Basil Mayonnaise Recipe
Ingredients
| Scallops | 1 Pound | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Snow peas | 1/2 Pound | |
| 1 avocado, halved, peeled and sliced | ||
| Romaine lettuce | 1 | |
| English cucumber | 1/4 , sliced | |
| 2 shallots, chopped, for garnish | ||
| 3 hard-boiled eggs, sliced, for garnish | ||
| Chopped basil | 1 Tablespoon, garnish | |
| BASIL MAYONNAISE | ||
| Basil | 1 Cup (16 tbs), finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| 3/4 cup Basic Mayonnaise | ||
| Salt | To Taste | |
| black pepper | 1 | |
Directions
Poach the scallops in wine for 30 seconds.
Set aside to cool.
Cut ends off the snow peas.
Blanch whole in salted boiling water for 10 seconds.
Place quickly under cold running water, then set aside to cool.
To prepare basil mayonnaise: combine all mayonnaise ingredients.
Refrigerate.
Mix scallops and snow peas with avocado slices.
Fold in the basil mayonnaise.
Chill.
At serving time, line a salad bowl with romaine leaves.
Place the scallop and mayonnaise mixture in the center of the leaves.
Add cucumber, then garnish with shallots, eggs and basil.
Set aside to cool.
Cut ends off the snow peas.
Blanch whole in salted boiling water for 10 seconds.
Place quickly under cold running water, then set aside to cool.
To prepare basil mayonnaise: combine all mayonnaise ingredients.
Refrigerate.
Mix scallops and snow peas with avocado slices.
Fold in the basil mayonnaise.
Chill.
At serving time, line a salad bowl with romaine leaves.
Place the scallop and mayonnaise mixture in the center of the leaves.
Add cucumber, then garnish with shallots, eggs and basil.
Chef
