The Trattoria Project and Spectaculars: August 2008







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Tuesday, August 12, 2008

Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette

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Life is good.

God I love fresh scallops. I don't really buy them because they cost like a bunch of trophy bitches on golden pedestals. But I bought some anyway because I was starving and my paycheck just got through. Now I can't afford train fare. But it's all good, I'll try my luck hitching rides from the sociopaths.

Seared Sea Scallops, Fresh Fruit Salad and Curry Vinaigrette
serves 4

12 medium sized Sea Scallops, organs removed
2 Granny Smith Apples, julienned
1 handful Baby Romaine Lettuce, wash and patted dry
1 handful Cashews, roasted
2 Blood Oranges, supremed
1 Tbsp Curry Powder
juice of 1 Lemon (2 Tbsps)
EVOO
Sea Salt
Black Pepper

- Using a quarter of the curry powder, sprinkle lightly on scallops. Season. Sear in hot butter 45 secs a side. Set aside. Drizzle a little lemon juice. (2 tsps)

- Whisk rest of curry powder and lemon juice with EVOO. Season.

- Toss everything and serve.













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