Culinary Art Kitchen 2010.April.
Ingredients
| Scallops (raw) | 4 pieces ... Slice thinly into three, lightly season with salt, and drizzle with olive oil |
| Prosciutto | 4 slices ... Cut into suitable sizes and drizzle with olive oil |
| Turnip | 1 piece ... Cut into wedges |
| Snap peas | 8 pieces ... Remove strings |
| Cucumber | 1/2 piece ... Slice into thin rounds |
| Radish | 2 pieces ... Slice into thin rounds |
| Celery | 15g ... Julienned |
| Sprouts (broccoli sprouts) | As needed |
| Strawberries | As needed ... Quartered lengthwise |
Strawberry Dressing
| Strawberries | 120g |
| Vinegar | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | To taste |
| Whole-grain mustard | 1/4 teaspoon |
Instructions
- Bring a small pot of water to a boil and blanch the snap peas and turnip briefly, then cool.
- Soak the cucumber to celery in water until crisp, then drain well.
- Strawberry Dressing: Blend the strawberries in a food processor. Add the remaining seasonings and mix well.
- Gently toss the olive oil-marinated scallops, prosciutto, and the vegetables from steps 1 and 2. Plate and garnish with strawberries and sprouts. Drizzle with the strawberry dressing.