Spinach with Scallops, Soy and Lime Vinaigrette

Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings

  • 7 fluid ounces canola oil
  • 3 ½ ounces red radish, sliced thin
  • 10 ¾ pounds baby spinach
  • 10 ¾ pounds sea scallops, 16 – 30 count
  • 2 ¾ pounds carrots, julienned
  • 2 ¾ pounds red bell pepper, julienned
  • 10 ¾ ounces leeks, julienned
  • ½ ounce fresh basil, chiffonade
  • 1 ounce salt
  • 0.15 ounce pepper
  • 1 pound sir galahad flour

Soak leeks in water for 5 minutes, drain and toss in flour seasoned with salt and pepper. Deep fry at 300°F until crispy. Keep warm.

Slice scallops into ¼-inch rounds. Heat 2 large sauté pans to very hot. Add canola oil and scallops seasoned with salt and pepper. Cook scallops until caramelized on one side only. The suggested dressing for this dish is soy lime vinaigrette.

Prep all vegetables and triple clean the spinach. Dress and season spinach, carrots, and red peppers and place in center of platter. Place scallops on platter, cooked side up, leaving room in center for salad. Top center of salad with crispy leek.


   Published: February 2005