Due to some nice looking Frissee at Stanley's & the chance encounter with the last 6oz. of some House Smoked Sturgeon from the Fish Guy, I decided to make this play on the french classic. The smokiness of the Sturgeon takes the place of the traditional Lardon (Bacon) and The addition of Diver Sea Scallops (also from the Fish Guy) elevates this dish from mere salad to Lunch status. Here's the Recipe:
Serves Two:
2oz. Smoked Sturgeon (sliced on the bias)
4 Large Diver Scallops
1 head Frissee (chopped into large pieces)
2 Large Eggs
Serves Two:
2oz. Smoked Sturgeon (sliced on the bias)
4 Large Diver Scallops
1 head Frissee (chopped into large pieces)
2 Large Eggs
1 Shallot (minced)
1 slice of bread (chopped into small cubes & browned in the oven or a dry pan)
2 Tbsp. Sherry Vinegar
1/2 Tomato (diced)
2 Tbsp. Sliced Walnut
1 Tbsp. Fresh Tarragon
Olive Oil, Kosher Salt & Fresh Ground Pepper
Place the Frissee, Smoked Sturgeon & Croutons in a large bowl. Saute the minced Shallot in
some olive oil until tender and slightly browned, add the Vinegar and simmer for an additional minute. Using a spatula, transfer all of the Vinegar-Shallot mixture over the Frissee, Sturgeon & Croutons. Drizzle about a tablespoon of olive oil over the Frissee mixture, season with Salt & Pepper, toss & set aside.
Sear the Scallops by placing about two tablespoons of olive oil in a small non-stick skillet over medium-high heat. Rinse & dry the Scallops, season with salt and pepper & drizzle with olive oil. Place the scallops upright in the pan & sear for about three minutes or until nicely caramelized, turn over & sear for an additional two minutes or until the scallops reach your desired level of doneness. Remove the scallops, add a little more olive oil & fry the eggs until over easy (poaching the eggs would be more traditional, but I went with frying for speed & one-pan usage).
To assemble the dish, divide the dressed Frissee, Sturgeon & Croutons between two plates & make a mound with the ingredients, top each mound with an egg. Place the Scallops to either side of the salads, garnish with the walnuts, tomatoes & tarragon.
Serve with Champagne, Chimay Triple, Three Floyds' Gumballhead, or anything of the like.
1 slice of bread (chopped into small cubes & browned in the oven or a dry pan)
2 Tbsp. Sherry Vinegar
1/2 Tomato (diced)
2 Tbsp. Sliced Walnut
1 Tbsp. Fresh Tarragon
Olive Oil, Kosher Salt & Fresh Ground Pepper
Place the Frissee, Smoked Sturgeon & Croutons in a large bowl. Saute the minced Shallot in
some olive oil until tender and slightly browned, add the Vinegar and simmer for an additional minute. Using a spatula, transfer all of the Vinegar-Shallot mixture over the Frissee, Sturgeon & Croutons. Drizzle about a tablespoon of olive oil over the Frissee mixture, season with Salt & Pepper, toss & set aside.
Sear the Scallops by placing about two tablespoons of olive oil in a small non-stick skillet over medium-high heat. Rinse & dry the Scallops, season with salt and pepper & drizzle with olive oil. Place the scallops upright in the pan & sear for about three minutes or until nicely caramelized, turn over & sear for an additional two minutes or until the scallops reach your desired level of doneness. Remove the scallops, add a little more olive oil & fry the eggs until over easy (poaching the eggs would be more traditional, but I went with frying for speed & one-pan usage).
To assemble the dish, divide the dressed Frissee, Sturgeon & Croutons between two plates & make a mound with the ingredients, top each mound with an egg. Place the Scallops to either side of the salads, garnish with the walnuts, tomatoes & tarragon.
Serve with Champagne, Chimay Triple, Three Floyds' Gumballhead, or anything of the like.
1 comment:
Wow! that looks beautiful and tasty!
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