Seared Sea Scallops
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sea scallops||1 1⁄2 Pound|
|For huckleberry-lavender vinaigrette|
|Vegetable oil||1 Cup (16 tbs)|
|Dried lavender||1⁄2 Cup (8 tbs), stems discarded, leaves and flowers minced (Fresh Or Edible)|
|Huckleberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|For chanterelle salad|
|Chanterelle mushrooms||5 Ounce, cleaned and trimmed, quartered if large|
|Baby salad greens||4 Cup (64 tbs), rinsed, dried|
FOR THE VINAIGRETTE, combine the oil and minced lavender in a small jar with a tight-fitting lid; shake well.
Let the oil sit at room temperature for 2 hours, then strain off and discard the lavender.
Return the oil to the jar.
In a blender, puree the huckleberries with the vinegar until smooth.
Strain the puree, then add it to the lavender oil, cover, and shake to mix well.
Season to taste with salt and pepper and set aside.
FOR THE CHANTERELLE SALAD, heat the oil in a medium skillet over high heat, add the mushrooms, and saute until just tender, 7 to 8 minutes.
Transfer the mushrooms to a large bowl and add the salad greens and 1/3 cup of the vinaigrette.
Toss gently to mix well.
Season to taste with salt and pepper.
JUST BEFORE SERVING, combine the flour and pepper and lightly coat each scallop in the flour, patting to remove excess.
Heat the oil in a large, heavy skillet or saute pan over medium-high heat.
Add the scallops and sear until nearly opaque, 4 to 5 minutes per side.
Do not disturb the scallops while they cook, or they will not form the distinctive seared crust.
ARRANGE THE SCALLOPS around the outer edge of 4 individual plates, and pile the chanterelle salad in the center.
Drizzle some of the remaining vinaigrette over the scallops and serve immediately.