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Learn how to make Vinaigrette dressing from scratch to use over any garden or herb salad, and as a part of this meal series. ...
Part three of five.
Tags:How to Make a Vinaigrette Dressing,monkey see,beets,garden herb salad,herb salad,monkeysee,roasted beets,scallops,Seared Scallops,seared scallops with roasted beets and garden herb
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I am Todd Gray and I am showing you how to prepare seared Diver Scallops with roasted beets and garden herb salad. Let’s prepare the vinaigrette for our dish. We’ll start with one-and-a-half tablespoons of minced shallot that I have previously minced. The total of which is about three whole shallots. The juice of one-and-a-half lemons, put this onto our manual juicer, rotating, catching all of the seeds and I need to paw, leaving us just with the bright citrus juice. To do our second half, now for the second lemon, this is about again one-and-a-half tablespoons of fresh lemon juice. Take that, pour that in. We add Virgin wine, sweet wine. We are putting about ounce-and-a-half of Virgin wine, honey vinegar, an ounce of honey vinegar. If you don’t have honey vinegar you can use raspberry vinegar. Now we add our almond oil, two ounces of almond oil, or again walnut oil, hazelnut oil would be a great substitution, two ounces of extra virgin olive oil, fresh cracked black pepper and a liberal pinch of sea salt. Take our whisk, carefully whisk this together. Now that we have completed our vinaigrette, we will next sear our Diver Scallops.