WARM SCALLOP SALAD WITH DESERT VEGETABLES AND FRESH DATES

INGREDIENTS:

 

For the scallop:

4 large scallops (only the fleshy part)

 15 gr. date butter

 

Date dressing:          

½ Kg. ripe dates (Tamar)

1 dl. date vinegar

Salt flakes

2 dl. date oil

 

For the salad:

1 dozen ice plant flowers (Mesembryanthemum Crystallinum)

Ice plant leaves (Mesembryanthemum Crystallinum)

Desert algae (Mesembryathemum Nodiflorum)

Cordifole (Astenia Cordifolia)

Fresh leaves

Leaf vegetables

Hibiscus flowers (hibiscus rosa sinesis)

Roses

Campanulas

Marigolds

 

 

PREPARATION:

For the scallops: Melt a little butter and brown the scallops on one side only. Set aside together with the melted butter.

 

For the date dressing: Peel and stone the dates. Mix the vinegar and salt, and form an emulsion with the oil, as if making a vinaigrette.

 

For the salad: Carefully clean all the ingredients and set aside in the refrigerator covered with damp paper.

TO SERVE:

Place the scallop at the centre of the plate. Add the salad ingredients one by one giving volume to the dish. Dress with the date dressing.