Ingredients
SCALLOP BRINE:
275ml water
40ml white wine
6g sugar
18g salt
1 clove of garlic
50ml sliced onion
3 peppercorns
4-5 medium to large scallops
MASCARPONE CAESAR DRESSING:
110 g Mascarpone
25g lemon juice
3g worcestershire sauce
1/2 clove minced garlic
1 filet of minced anchovy
3 g dijon mustard
pinch of salt and pepper
SALAD
1 head of romaine, heart only cut into 1 centimeter strips
small croutons
8 strips of thinly sliced bacon
Preparation
FOR SCALLOPS: Place scallop in a container large enough to hold scallops and the brine.
Warm the water, add the remaining ingredients except the scallops.
Allow to cool. Once cool pour the brine over the scallops and refridgerate for 1 hour.
Strain off the brine and dry off the scallops. Thinly slice the scallops and refridgerate until serving.
Cold smoke the scallops of desired.
FOR SALAD: In a 350 degree oven, lay strips of bacon onto parchment paper and bae until crisp. Approximately 10 minutes.
Blot on paper towel to drain off excess fat.
ASSEMBLY: Spread mascarpone dressing onto a plate and lay thinly cut scallops across the spread.
Toss the cut romaine hearts with olive oil, sherry vinegar and salt and pepper. Nest the salad on top of the scallops.
Top the salad with croutons and crisp strips of bacon.
