Spinach Salad with Tempura Scallops
The tempura scallops are deliciously enhanced by the sweet and tangy spinach salad. A relatively easy dish to prepare, but makes a stunning first course. The vinaigrette can be prepared one day in advance.

honey scallion ginger vinaigrette (recipe Follows)
1 bunch spinach, washed and dried
8 large scallops (preferred), or 16 small scallops
1 carrot, julienned
1 c flour
2 t salt
1/2 ts pepper
2 ts lemon peel, grated (no pith)
1 c beer (lager preferred)
canola oil, for frying
salt and pepper, to season,br />


Prepare vinaigrette at least four hours in advance and refrigerate.

Remove stems from washed and dried spinach leaves, and chill while making the scallops.

Rinse the scallops and blot lightly with a paper towel to remove excess water. If using large scallops, slice each scallop lengthwise in half, so that each scallop is 1/4 to 1/2 inch thick. Leave aside and prepare the tempura batter by mixing the flour, salt, pepper, and lemon peel in a medium-sized bowl. Gradually whisk in the beer.

In a heavy skillet or wok, add enough oil to reach about 2 inches in the pan. Heat to about 375F. Alternatively, test with a small cube of bread by placing the bread into the oil. If it turns crisp and golden in about 30 seconds, the oil is ready. Lower or increase the temperature accordingly, and retest the oil with another bread cube. Lightly season the scallops with salt and pepper, and add the scallops to the batter. Remove the scallops individually from the batter, and drop in the oil. Fry the scallops in batches of 4 until they are crisp and golden brown, approximately 90 seconds on each side. Remove each scallop with a tong, and transfer to a paper towel lined dish to drain. Keep warm in the oven, if necessary.

Toss the spinach leaves lightly with the vinaigrette and place on four individual plates. Place four scallops on each plate, around the base of the salad. Garnish with julienned carrots and additional dressing drizzled on top.

Yield: 4 appetizer servings
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Honey Scallion Ginger Vinaigrette

3 cloves garlic, crushed
1 2-inch knob of ginger, peeled and grated
1/2 c scallions, green and white parts, sliced very thin
3 Tb honey
4 Tb soy sauce
2 Tb rice vinegar
1 ts sesame oil
1 ts fresh ground pepper
1/3 c canola oil

Combine all ingredients except the oil in a food processor or blender, and pulse three times. With the machine running, slowly pour in the oil until the dressing is emulsified. Refrigerate at least four hours, or overnight, prior to serving. Can be stored up to 1 week in the refrigerator.

Yield: Approximately 1 cup