Scallop and Fiddlehead Salad With Cranberry Dressing -

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Scallop and Fiddlehead Salad With Cranberry Dressing

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By Chef Denis Bettinger

Posted July 23rd, 2007

FabulousFoods.com Recommends: Food Made Fast Salad (Williams-Sonoma Food Made Fast), by Brigit Legere Binns, (2007, Williams-Sonoma)

Food Made Fast Salad (Williams-Sonoma Food Made Fast)

Servings:	4
Author Notes:	I first had fiddehead ferns as a teenager in Mississippi. I loved their crunchy texture and subtle, almost nutty, flavor. Alas, fiddleheads are very hard to come by. They have an extremely short growing season and many people have never even heard of this delicious vegetable. Well, in 1997, I was lucky enough to take a trip to New Brunswick, Canada. I was in fiddlehead heaven! True, they still have a short growing season, but the chefs in New Brunswick plan ahead and freeze some. Chef Denis Bettinger of the Hotel Beausejour in Moncton, shared this recipe which makes delicious use of the cute little green ferns.
Ingredients:	4 cups baby greens or mesclun 1 1/4 pound fiddleheads 24 large scallops 1 tablespoon finely chopped green onions 1 teaspoon grated ginger 1/4 cup white wine juice of 3 oranges pinch of orange zest pinch of lemon or lime juice pinch of corn starch Cranberry Dressing: 1 cup fresh cranberries 2 teaspoon sugar 1/3 cup red wine vinegar 1 1/2 cup olive oil fresh herbs (such as basil, thyme, parsley, tarragon) to taste salt and pepper to taste
Instructions:	For Dressing Cook cranberries in a small amount of water until tender. Add sugar, herbs, oil and vinegar. Pureé in a blender or food processor, adding water as necessary to get the desired consistency For Salad Cut scallops in half, set aside. Sauté onions, ginger and orange zest for 3-5 minutes or until onions are tender. Deglaze the pan with white wine. Add orange, lemon and lime juice. Bring to a boil and add scallops. Let stand for one minute. Remove scallops. Thicken sauce with a pinch of corn starch. To Serve Arrange fiddleheads over salad greens, spoon on scallops and sauce. Garnish with cranberry dressing.