Poached Saffron Scallops Salad

Anton & Michel, Carmel

Serves 2

4 Scallops (U/10 size)
1 pinch saffron
2 oz. white wine
12 oz. water
thyme
bay leaf
salt & pepper
1 ea. leek
1 ea. yellow bell pepper
1 ea. red bell pepper
2 oz. carrots

Garnish
Asparagus tips , dill, Kalamata olives, pecan nuts

Strawberry Vinaigrette
12 oz. strawberries
1 oz. Xeres wine vinegar
3 oz. extra virgin olive oil
1 pinch sugar

In a small bowl, combine strawberries puree ( use blender) add vinegar, oil, and sugar. Mix well. Season to taste.

Preparation
1. To prepare poaching liquid in saucepan- water, white wine, saffron, herbs, salt & pepper. Bring to boil, add scallops, reduce to low and keep warm and cut scallops in half.
2. Blanch the julienne of vegetables and drain well.
3. Place strawberry vinaigrette in center of plate
4. Place julienne of vegetables on top of strawberry vinaigrette
5. Place scallops on top of julienne of vegetables and garnish with dill
6. Arrange asparagus tips, toasted pecans and Kalamata olives around the plate and drizzle the vinaigrette