Seared Scallops with Moustache of the Dragon Salad

Citrus-Truffle Vinaigrette Seared Scallops with Moustache of the Dragon Salad Maitake Orzo ‘Risotto’ New Style Shrimp Ceviche Hors D’Oeuvres Marcus Samuelson’s Seared Salmon with Citrus Truffle Vinaigrette and Corn Mashed Potatoes WINE NOTES Gruet Brut: The terrain and climate, especially with the cold nights, has been ideal for making sparkling wines in New Mexico. Slightly more fruit forward with notes of apples and pears, this is a very versatile wine that is great with chilled foods and light ‘lunchy’ items. Mulderbosch Sauvignon Blanc: A “New world” sauvignon blanc with fresh flavors of tropical fruits, pineapple, lime and other citrus. Its bright acidity allows the wine to be a great contrast to foods and keeps the palate excited for the next bite.		Seared Scallops with Moustache of the Dragon Salad Serves 4 12 large scallops, preferably day-boat ½ pound pea sprouts or pea tendrils, washed and spun 1 cup edamames (fresh or frozen peeled, defrosted) 1/4 cup Citrus-Truffle Vinaigrette plus some for garnish Grapeseed or canola oil for cooking Kosher salt and freshly ground black pepper Season the scallops on both sides with salt and pepper. In a saute pan coated lightly with oil over high heat, sear the scallops on one side until brown and caramelized, about 5 to 6 minutes. Flip them and cook an additional 3-4 minutes. Meanwhile, in a bowl, toss the pea sprouts and edamames with the Citrus-Truffle Vinaigrette. Season with kosher salt and freshly ground black pepper to taste. Place a small mound of the edamames on the plate, surround with 3 scallops and top with sprouts. Drizzle a bit of vinaigrette around.


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