Smoked Scallops And Caesar Salad Recipes

Steps:

• For the Caesar dressing: Bring an inch of water to a boil in a medium saucepan. Place the florets in a steamer basket set over the boiling water. Cover and steam for about 5 to 7 minutes, until they're easily pierced with a fork.
• In a high-powdered blender, combine the cooked cauliflower with the Parmesan, olive oil, lemon juice, garlic, mustard, salt and pepper. Blend on high speed for 2 minutes, until the dressing is completely smooth and combined. If needed, add water, about 2 to 3 tablespoons at a time, until the dressing is pourable. The dressing will be warm because of the steamed cauliflower. Transfer the dressing to an airtight container and refrigerate for an hour.
• While the dressing is chilling, make the croutons: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
• In a large bowl, combine the chickpeas with the olive oil, garlic powder, smoked paprika and salt. Toss until coated. Spread the chickpeas out on the prepared baking sheet and roast for 20 minutes until they are golden brown and crispy. Check on the chickpeas after 10 minutes and shake the pan to toss or stir to ensure even cooking.
• For the salad: Place the chopped kale in a large bowl. Drizzle with the Caesar dressing and toss until the kale leaves are completely coated. Top with the chickpea croutons and shaved Parmesan. Enjoy immediately.

Steps:

• In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
• In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.

Steps:

• FOR SCALLOPS: Place scallop in a container large enough to hold scallops and the brine. Warm the water, add the remaining ingredients except the scallops. Allow to cool. Once cool pour the brine over the scallops and refridgerate for 1 hour. Strain off the brine and dry off the scallops. Thinly slice the scallops and refridgerate until serving. Cold smoke the scallops of desired. FOR SALAD: In a 350 degree oven, lay strips of bacon onto parchment paper and bae until crisp. Approximately 10 minutes. Blot on paper towel to drain off excess fat. ASSEMBLY: Spread mascarpone dressing onto a plate and lay thinly cut scallops across the spread. Toss the cut romaine hearts with olive oil, sherry vinegar and salt and pepper. Nest the salad on top of the scallops. Top the salad with croutons and crisp strips of bacon.

Steps:

• Coarsely grate 1 celery root and julienne the other. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes. Drain. Whisk together the lemon juice, olive oil, salt and pepper. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
• Divide the grated celery root among 4 plates, mounding it in the center. Arrange the julienned celery root around it. Top with the scallops and sprinkle with parsley. Serve immediately.