PINK PEPPERED SCALLOPS WITH POMEGRANATE AND TART APPLE SALAD LIMONCELLO VINAIGRETTE

SKOPELOS_salad_BIG

 

SKOPELOS AT NEW WORLD
BRANDON MELTON

 

4 U-10 fresh diver scallops
Pinch of kosher salt for scallops
2 oz. pink peppercorns (finely ground)
1 pomegranate (seeds removed from husk)
1 Granny Smith apple (core removed and sliced thin)
1 head Frisee lettuce (stem removed)
4 oz. crumbled goat cheese
4 oz. sunflower granola
8-10 fresh raspberries
4 oz. Limoncello Vinaigrette

Sunflower Granola:
4 oz. brown sugar
1 oz. water
2 oz. dry oats
2 oz. sunflower kernels (salted or unsalted)

Place brown sugar and water in a medium sauté pan over medium/low heat and slowly dissolve sugar. Once sugar starts to caramelize and thicken, remove from heat and quickly stir in oats and kernels until mixture is well-coated. Spread out on parchment papered sheet pan and cook in 350 degree oven for 5-7 minutes. Remove and cool.

Limoncello Vinaigrette:
2 each lemon zest
1 each lemon juice
2 oz. Vodka
2 oz. sugar
1 Tbsp. Dijon mustard
Pinch of salt
Pinch of cayenne pepper
1 Tbsp. chopped parsley

Whisk together all ingredients in a mixing bowl; let sit for 5-10 minutes to dissolve sugar and whisk again. While whisking vigorously, slowly add 3 oz. of extra virgin olive oil in a steady stream. Place Vinaigrette into container and store overnight.

To build the salad: Lightly salt scallops and crust with ground peppercorns. Sear in a hot skillet with a small amount of butter for approximately one minute per side. Arrange all ingredients onto plate and drizzle with vinaigrette.