Scallop Salad with Lemon-Pepper Mayonnaise
- Lactose free
After the first frosts, cabbage becomes delectably sweet. Here we combine sweet fall vegetables with sweet fruits de mer - scallops from the Gulf of the St. Lawrence. Bring the mayonnaise ingredients to room temperature before making it. If you are concerned about using raw egg yolk (the only way to make a good and proper mayonnaise), just add the mustard, lemon rind and juice and the pepper to 1 cup (250 mL) bottled mayonnaise.
Ingredients
- Half small savoy cabbage (about 1 lb/500 g), halved
- 16 large scallops (about 1 lb/500 g)
- 1/2 tsp (2 mL) mace
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) vegetable oil
- Carrot Julienne:
- 1 cup (250 mL) finely julienned carrot
- 2 tbsp (30 mL) lemon juice
- 1/2 tsp (2 mL) granulated sugar
- 1/4 tsp (1 mL) celery seeds
- Pinch salt
- Lemon Pepper Mayonnaise:
- 1 egg yolk
- 2 tsp (10 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) vegetable oil
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) finely-grated lemon rind
- 3 tbsp (45 mL) lemon juice
- 2 tsp (10 mL) coarsely ground pepper
Preparation
Carrot Julienne: In bowl, combine carrots, lemon juice, sugar, celery seeds and salt; set aside.
Lemon Pepper Mayonnaise: In bowl, whisk together egg yolk, mustard and salt. Whisk in about 1 tbsp (15 mL) oil, one drop at a time; continue whisking, while adding remaining oil in thin stream until all of the oil is incorporated and mayonnaise is thick. Whisk in lemon rind and juice, and pepper. Cover and refrigerate.
In large pot of boiling, salted water, cook cabbage until tender-crisp, about 10 minutes. Drain and chill under cold water; drain well. Core and cut cooked cabbage into thin strips; pat dry and set aside.
Sprinkle scallops on both sides with mace and salt. In skillet, heat oil over high heat; sear scallops, turning once, until outside is lightly browned and centre is still slightly translucent, about 1 minute per side. Transfer to cutting board; slice in half horizontally.
Divide cabbage among 8 salad plates. Top each with 2 tbsp (30 mL) mayonnaise, then mound carrot mixture in centre. Top with scallops, arranged seared-side up.
Lemon Pepper Mayonnaise: In bowl, whisk together egg yolk, mustard and salt. Whisk in about 1 tbsp (15 mL) oil, one drop at a time; continue whisking, while adding remaining oil in thin stream until all of the oil is incorporated and mayonnaise is thick. Whisk in lemon rind and juice, and pepper. Cover and refrigerate.
In large pot of boiling, salted water, cook cabbage until tender-crisp, about 10 minutes. Drain and chill under cold water; drain well. Core and cut cooked cabbage into thin strips; pat dry and set aside.
Sprinkle scallops on both sides with mace and salt. In skillet, heat oil over high heat; sear scallops, turning once, until outside is lightly browned and centre is still slightly translucent, about 1 minute per side. Transfer to cutting board; slice in half horizontally.
Divide cabbage among 8 salad plates. Top each with 2 tbsp (30 mL) mayonnaise, then mound carrot mixture in centre. Top with scallops, arranged seared-side up.
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