Sure Save

Print

Seared Blacken Ahi - Cajun Style Spinach Salad - Pan Seared Sea Scallops

BROADCAST DATE: 06/15/03

Seared Blacken Ahi - Cajun Style
From the Kitchen of:
Chef Jean-Pierre Maharibatcha of John Dominis

1 lb. filet of ahi (yellow fin tuna)
4 pcs. daikon
4 sprigs radish sprouts
2 Tbs. cajun spice
1/2 c. dijon mustard
1/3 c. soy sauce
1/3 c. beer
cucumbers, sliced

Sprinkle the fish with cajun spices. Preheat frying pan to a very high heat and sauté the fish (dry - no oil) one minute on each side. Slice the fish into 1 ounce medallions (like sashimi). Peel the daikon and slice into fine julienne.
Sauce - Mix all the ingredients in a blender, pour sauce on individual plates. Arrange fish medallions on sliced cucumber and garnish with daikon and radish sprouts.

Spinach Salad - Pan Seared Sea Scallops
From the Kitchen of:
Chef Jean-Pierre Maharibatcha of John Dominis

3/4 each sea scallops, 8/10 size
1 tsp. curry spice
2 c. orange juice or blood orange juice
1 Tbs. lemon juice
1 tsp. balsamic vinegar
2 tsp. dijon mustard
1 tsp. puree roast garlic
1 1/4 c. vegetable oil
2 1/2 c. olive oil
2 tsp. salt
1/2 tsp. cracked black pepper
12 oz. spinach leaves
edible flowers
orange segments

Combine the juices, vinegar, mustard and garlic. Wisk in the oil gradually. Adjust seasoning with salt & pepper. Clean the spinach in cold water, toss in an orange vinaigrette. Dress in the center of the plate, arrange around the salad with the pan seared scallops, garnish with orange segments, edible flowers and drizzle some vinaigrette on the scallops.