Smoked Duck And Scallop Salad With Sherry Vinaigrette Recipes

VINAIGRETTE SCALLOPS AND SHRIMP SALAD

Steps:

• Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
• Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

SCALLOPS AND SMOKED DUCK ON A ROSEMARY SKEWER

Steps:

• Wrap each scallop, around the width, with a slice of the smoked duck, and skewer 3 scallops on each rosemary sprig. Season the scallops by sprinkling them with the salt and pepper.
• In a hot saute pan with 1 tablespoon of olive oil, saute the leeks, carrots, shiitakes, and red peppers for 1 to 2 minutes. Season with salt and pepper and reserve warm.
• In a saute pan, slowly heat up the sunflower oil. Whisk in the cayenne pepper and garlic powder. Once the oil is completely infused with the spices, remove from heat.
• In another hot saute pan with the remaining 2 tablespoons of olive oil, sear the rosemary-skewered scallops. To brown the scallops on both sides, cook for 1 to 2 minutes on each side. Be careful to not overcook the scallops, because they will get chewy.
• On each plate, place a spoonful of wilted vegetables, and then place two skewers on top of the vegetables. Drizzle the infused sunflower oil around plate. For the garnish, sprinkle with lemon zest and chopped chives around the plate.

SMOKED SCALLOPS AND CAESAR SALAD

Steps:

• FOR SCALLOPS: Place scallop in a container large enough to hold scallops and the brine. Warm the water, add the remaining ingredients except the scallops. Allow to cool. Once cool pour the brine over the scallops and refridgerate for 1 hour. Strain off the brine and dry off the scallops. Thinly slice the scallops and refridgerate until serving. Cold smoke the scallops of desired. FOR SALAD: In a 350 degree oven, lay strips of bacon onto parchment paper and bae until crisp. Approximately 10 minutes. Blot on paper towel to drain off excess fat. ASSEMBLY: Spread mascarpone dressing onto a plate and lay thinly cut scallops across the spread. Toss the cut romaine hearts with olive oil, sherry vinegar and salt and pepper. Nest the salad on top of the scallops. Top the salad with croutons and crisp strips of bacon.

SMOKY POTATO SALAD WITH SHERRY VINAIGRETTE

Steps:

• Boil potatoes in a large pot of salted water until fork-tender, 10 to 12 minutes. Drain and immediately toss with vinegar, oil, and paprika; season with salt and pepper. Let cool to room temperature, stirring occasionally. Serve, sprinkled with scallions.

SMOKED SCALLOP AND CELERY ROOT SALAD

Steps:

• Coarsely grate 1 celery root and julienne the other. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes. Drain. Whisk together the lemon juice, olive oil, salt and pepper. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
• Divide the grated celery root among 4 plates, mounding it in the center. Arrange the julienned celery root around it. Top with the scallops and sprinkle with parsley. Serve immediately.

DUCK WITH WALNUT SHERRY VINAIGRETTE

Steps:

• Put a 13- by 9-inch shallow flameproof roasting pan (not glass) in middle of oven and preheat oven to 375°F.
• Pat duck dry and trim off any excess fat. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place duck, skin sides down, in roasting pan and roast until thermometer inserted diagonally into center registers 135°F, 25 to 30 minutes for medium-rare.
• Preheat broiler. Turn duck over and broil (skin sides up) 6 inches from heat until fat is golden, 1 to 2 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes. (Internal temperature will rise to at least 145°F.)
• While duck stands, pour off all but 2 teaspoons fat from pan, then add shallots and sauté over moderately high heat, stirring, until golden brown, about 2 minutes. Add sugar and cook, stirring, until sugar is dissolved. Add vinegar, along with remaining 1/4 teaspoon each of salt and pepper, and cook, stirring and scraping up brown bits, 30 seconds. Transfer to a bowl, then whisk in oil until combined. Stir in walnuts.
• Thinly slice duck and serve with vinaigrette drizzled around plates.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
• Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.