What's Cooking -- October 21, 2011
Chef Robert Barral from Café Provence in Brandon joins us this morning to make a delicious seafood pasta dish.
Duo of Sautéed Scallops & Salmon with Soba noodles and Sesame Vinaigrette
Recipe for 6 people
1 lb. salmon
4 oz soba noodle
½ cup vegetable oil
Salt and pepper to taste
2 tsp Sesame oil
1/3 cup honey
½ cup soy sauce
1 tsp Grated ginger
1 tsp Dijon mustard
¼ cup Rice vinegar
1 tsp crushed red peppers
2 cups canola
3 tsp Black sesame seeds
Make the vinaigrette: Combine all the ingredients above in a bowl and finish with the vegetable oil and the black sesame seeds.
Wrap the scallops with the salmon and place a wooden skiure to make sure the salmon stays around.
Place the vegetable oil in the pan and wait for a bit of smoke then pan sear the scallops golden brown on both sides. In the meantime place the soba noodles in the pot of boiling water and cook for a few minutes or until soft to the touch. Remove from the water and toss with the sesame vinaigrette.
Place the noodles in the center of the plate the scallops are nicely arranged around and drizzle a bit of vinaigrette over and around. Arrange green vegetables, carrots and serve immediately.