A beautiful and easy first course from chef Brian Malarkey of San Diego's Searsucker restaurant. Look for preserved lemons in gourmet shops and olive bars. The Lemonilla Dressing is also outstanding drizzled over cooked fish or salads.
Recipe Ingredient Details:
1/2 cup fresh lemon juice (about 3 lemons)
Zest of 2 lemons (2 teaspoons)
2 tablespoons liquid from preserved lemons
2 tablespoons extra-virgin olive oil
1 vanilla bean pod, halved crosswise
1 quart water
1/4 cup lemon juice
1/4 cup kosher salt
4 large (U-10) diver scallops
2 medium-size red radishes
1/2 English cucumber
Finely chopped preserved lemon, minced fresh basil, and sea salt (for ganish)
In a jar with a tight lid, combine all dressing ingredients. Shake well. Refrigerate at least 24 hours.
Combine 1 quart water, 1/4 cup lemon juice, and kosher salt in a pot. Bring to boil. Add scallops and blanch for 10-20 seconds; then remove to a plate. Refrigerate for 1 hour.
Using a mandolin, slice radishes and cucumber paper-tin; with a sharp knife, slice scallops as thinly as possible into disks. Shingle radishes, cucumbers, and scallop slices on plates (use one scallop per plate; about five slices each of other ingredients). Drizzle with about 2 tablespoons dressing and garnish with preserved lemon, basil, and sea salt.
Recipe Additional Notes:
PER SERVING: 88 cal, 7g fat (5g mono, 1g poly, 1g sat), 4mg chol, 3gprotien, 6g carb, 1g fiber, 25mg sodium
Fri, 2012-09-28 14:39