Sauteed Scallops and Hirabara Big Island Salad with Apples and Yukon Potatoes
Ingredients 16 Whole Fresh Scallops
1 lb Mixed Salad Greens (Lolla Rosa, Arugula, Red Oak)
Salt and Pepper, to taste
1 Golden Apple
1 Yukon Potato
4 Tbs Butter (divided)
2 Oz Duck Livers, cut into 16 cubes
2 Tbs Truffle Juice or Chicken Broth
1 tsp Dijon Mustard
1 Tbs Vinegar of Sherry
Dash of Salt and Pepper
4 Tbs Olive Oil
1 Screw Top Jar, optional
For Apple and Potato:
Peel and dice the apple and potato. In separate frying pans, sauté the diced apple in 1 tablespoon of butter over high heat for 2 minutes, until slightly browned. Then, sauté the diced potato in 1 tablespoon of butter over high heat for 5 minutes, until slightly browned. Set aside and keep warm.
Wash and cut up the mixed salad greens. Prepare the salad dressing using sherry vinegar, mustard and dash of salt. Beat mixture by hand and add olive oil slowly by droplets. Finish seasoning with freshly ground pepper to your own taste.
For Sherry Vinaigrette:
In a screw top jar, combine all ingredients, cover jar tightly and shake vigorously for 20 seconds.
Wash whole scallops thoroughly. Season with salt and pepper. In a 12-inch Teflon pan, sauté scallops in 2 tablespoons of butter over high heat for 3 minutes on both sides, until brown. Add the cubes of duck liver and 2 tablespoons of truffle juice (or chicken broth). Stir mixture well. Remove from heat and reserve juice to finish plate.
To Finish the Salad:
Chill four dinner plates. In a large bowl, mix greens and vinaigrette together, season to taste. Place salad in equal amounts in the center of each plate. For each serving, arrange four scallops around the edge of plate. Sprinkle the sauteed apple/potato mixture in equal amounts on top of salad on each plate and pour remaining juice over the scallops. Serve warm.