Light yet hearty flavors come together in this Japanese inspired salad. A recipe high in Umami properties, the mysterious fifth sense.
- ⅓ cup leeks, whites and light greens
- 1 teaspoon flour
- 1 cup canola oil, for frying leeks
- ¼ teaspoon sea salt
- 6 cups baby spinach leaves, organic or best quality
- ½ cup white mushrooms, cleaned and sliced thinly
- 12 large sea scallops, muscle removed, cleaned and dried
- ½ teaspoon pink peppercorns, finely ground
- ¼ teaspoon pink sea salt, himalayan or sea salt
- ⅓ cup Miso Carrot Sesame Dressing
Wash leeks and dry very well. Cut them into 1 1/2″ lengths and slice into a thin julienne. Heat oil in a small 1 quart pot.
Heat to 350 degrees – medium high heat. Toss the leeks and flour in a bowl, shake of excess flour. Test frying a few pieces of leeks in oil. They should crisp in about 30 seconds. If the cook too quickly, remove oil from heat to cool down slightly. Fry leeks in two batches, removing them with a slotted spoon to a paper towel covered plate. The leeks should be golden brown. Reserve. Spray a grill pan with oil, set heat to medium high. In the meantime, rub in pink peppercorns and salt on one side of the scallops.Place the scallops, coated side down and cook until there are strong grill marks. Turn over, reduce heat to medium. Cook on the second side until scallops are done, about 5 minutes.
Place the spinach and mushrooms in a large bowl. Add 3/4 of the leeks, and 1/3 cups of Miso Carrot Sesame Dressing. Toss well.
Arrange scallops on a serving platter. Add the salad in the center, sprinkle with the remaining leeks and serve.
See recipe : Miso Carrot Sesame Vinaigrette
Servings : 4