Scallops on chicory, dolcelatte and walnut salad - a contribution to WTSIM

Oh how I regret not being able to blog more at the moment, but I am knee-deep in revisions for my first big exam at uni (well, at least the first in almost ten years!)... what I regret even more is the fact that I am unable to cook as much as I'd like to. Tonight, though, after hours of being buried in my books, I indulged in a few hours of me-time and prepared a little number for "Waiter, there's something in my...", this month hosted by Andrew of spittoonextra and with the theme of "seasonal salads".

Making a salad when winter is drawing his last breaths is not really the obvious choice, but googling "seasonal food" I got chicory as a result - and remotely remembered a salad of Skye Gyngell (one of my food heroes for making simple dishes shine through perfect ingredients and great, bold flavour combinations) that I had seen in a food mag a few months back and set about to recreate what was left of it in my memory (not much, it appears, now that I have found the recipe...).

It was one of those moments where you put something together and are not really sure it'll work, probably a result of not being entirely with it as you recite pathophysiology of the nervous system while you are cooking (Alzheimer, Parkinson, mengingitis... why, that's never happened to you?) and then you sit down and you eat one bite and then another and all of a sudden your focus is where it should be: your tastebuds (or shall I say, papillae circumvallate?). And with every mouthful you enjoy your dinner more and you almost wipe away a tear as you eat your last bite... I never thought scallops, blue cheese and thyme could form such a perfect union and the chicory is not nearly as bitter as they make you believe, now that it is at the height of its season - a wonderful dish that I will certainly serve as a starter at the next dinner party, if ever I should get my life back ;-)

Scallops on chicory, dolcelatte and walnut salad
(serves 2)

10 juicy, plump scallops (tough muscle removed, roe on or off as per gusto)
nutmeg (freshly grated)
butter (for frying)
1 head white chicory
1 head red chicory
20 walnut halves (roughly chopped and toasted)
100 g dolcelatte (or other, mild blue cheese)
1 handful thyme leaves

For the dressing (you might not need all of this, refrigerates for up to a week):
100 g dolcelatte (or other, mild blue cheese)
40 g sherry vinegar
1 egg yolk
1 tsp dijon mustard
100 ml mild olive oil
pepper

First, prepare the dressing by blitzing all the ingredients, except the oil, in a food processor. Drizzle in the oil while still whisking to form a smooth sauce.
Wash and dry the chicory leaves and dress the salad on individual plates, with the cubed dolcelatte and walnut pieces placed strategically on top.
Heat butter in a pan, dust the scallops with nutmeg fry them until just cooked and slightly browning, depending on size, roughly 2 minutes on each side.
Place the fried scallops on top of the salad, drizzle with the vinaigrette, scatter with thyme and serve with crusty bread on the side.

Comments

[Kit]

You had my mouth watering! Mmmmm!

Good luck with your exams - hope they go well. Rather you than me....

[Joanna]

What an intriguing dressing ...

Joanna

[Audrey]

Looks very delicious!

[Helen]

I know exactly how you feel, I'm a full-time working, part-time studying food blogger and sometimes I do wonder how the hell I fit it all in! The salad looks really delicious. You need good food to keep those brain cells working! Sorry, neurons firing....

[Helen]

I know exactly how you feel, I'm a full-time working, part-time studying food blogger and sometimes I do wonder how the hell I fit it all in! The salad looks really delicious. You need good food to keep those brain cells working! Sorry, neurons firing....

[Lore]

I absolutely LOVE to have walnuts in a salad that also has Dijon in its dressing. Yummy!

[Pete]

As someone who doesn't really eat a lot of salad, I have to say that is seriously making my mouth water. I think both walnuts and dolcelatte are high in umami so I can imagine that with bitter chicory and sweet scallops you've got a well balanced, flavour packed dish there!

[Jennifer]

This looks amazing...I'm craving scallops all of a sudden.

Good luck with your exams!

[Deborah Dowd]

This sounds like an incredible salad! All this and a student too! You have my empathy. I was a non-traditional age pre-med student who ended up studying organic chemistry with one hand and holding a nursing baby with the other. Good luck, I know you'll do great!(Passion is transferable from food to physiology!)

[Annemarie]

I wouldn't have thought this was a likely combination either. Good luck with studying and your tests - I'm sure you'll do well!

[Scott at Real Epicurean]

I'm always in the mood for scallops. Your photos keep getting better, too, so this really makes my mouth water.

[Jessy]

That looks so great! I love scallops!

[Alejandra]

I love scallops and this is such a great new combination. I feel a trip to the fish market coming on!!

[Jeanne]

Mmmmm, scallops - can't go wrong with those :) And I have resolved to try and make more use of chicory this year - it's never been something I have really cooked with, but every time I have it I berate myself for this oversight. This combination sounds fantastic - thanks for sharing, and tnaks for taking time out from those pesky studies to join us lst Saturday!

[We Are Never Full]

Just came across your blog and what a great recipe!

I did want to leave a comment because I feel your pain. I went back to grad school 3 years ago after a 6 year hiatus and in my final year I was attempting to juggle classes, thesis, 3 day a week unpaid internship, a 4 day a week job, planning a wedding (overseas!) and starting up my own blog. It was tough, but you'll get through it! Sometimes the blog can either feel like a pain to keep up with, but it can also provide a great escape from books/studying/writing schoolwork.

I really like your blog, keep up the good work!

amy @ http://www.weareneverfull.com

[Nina]

This looks so colorful and delicious and I have only but admiration for the creator of such a beauty.

[k]

Has anyone else tried to make this? I think there is too much blue cheese in this - completely overpowered everything. And I think you need about third of that dressing really.

[johanna]

hi k, it really depends which type of blue cheese you use. this recipe goes for dolcelatte which is a very mild one, indeed. i did not think it was too overpowering at all. if you used something stronger, like a roquefort, then i would advise that you use only a third and maybe add a tbsp of creme fraiche or mascarpone.
i hope this helps.
(as for the amount, we didn't use it all up, that's true, i will amend the recipe accordingly - thanks)

[Fearless Kitchen]

This looks really interesting. I never think about chicory, except as a coffee substitute.

[mohammed shariff]

hello
i like this very much its very useful for young chefs.

[Tartelette]

This is absolutely gorgeous! I think I would eat the entire dish and not share :)