Ullis Scallops And Mache With Pumpkinseed Oil Food

ULLI'S SCALLOPS AND MACHE WITH PUMPKINSEED OIL

Steps:

• Warm the canola oil in a large saute pan over high heat. Add the scallops, reduce to medium-high, season lightly with salt and freshly ground pepper, and cook for 3 minutes. Turn, season lightly again and cook for an additional 2 minutes or until the scallops feel almost firm to the touch. Set the scallops aside, discarding the oil.
• Rub the insides of a salad bowl with the garlic halves and discard the garlic. Add the mache and 2 tablespoons of the pumpkinseed oil, and toss gently.
• Sprinkle the vinegar over the greens, season lightly with salt and pepper, and toss. Divide the salad among four plates. Top each with four scallops, drizzle the remaining pumpkinseed oil over the scallops, and serve.

GRILLED SCALLOPS IN PUMPKIN SEED SAUCE

Steps:

• PUMPKIN SEED SAUCE: Put shallots, cilantro, garlic and parsley into food processor.
• Pulse until finely chopped Add remaining ingredients (except oil and water) and puree until smooth.
• Season With machine running, pour in olive oil slowly.
• Thin with water to desired consistence.
• Add water a little bit at a time.
• ROASTED PEPPER VINAIGRETTE: Whisk together the hot pepper vinegar and olive oil.
• Stir in diced peppers.
• TOMATO SALSA: Combine all ingredients and mix well.
• ASSEMBLY: Put 5 scallops on a wooden skewer for each portion, brush with canola oil, season and grill until just done.
• Scallops can be broiled or sauteed as well.
• Spoon 1/2 cup of pumpkin seed sauce on each plate and spread to cover evenly.
• Arrange scallops in a circle around plate.
• Spoon 1 tsp of vinaigrette over each scallop.
• Spoon 1/2 cup tomato salsa in center of plate.
• Sprinkle each plate with 2 tablespoons of pumpkin seeds and garnish with cilantro.