Adam Zieminski, owner of Cafe Adam in Massachusetts, shares recipes for delicious seasonal dishes.
Recipe: Seared scallops with parsnip puree and wilted spring vegetables (on this page) Recipe: Bitter greens spring salad with smoked salmon (on this page)For scallops
In a medium cast iron frying pan (seasoned) heat oil, place scallops in one by one flat side down and sear for 4-6 minutes, or until golden brown. Flip each scallop and sear the other side. Add cold butter to the pan and then deglaze with the white wine. Reduce by half, remove scallops and plate, pour sauce over and serve.
For parsnip puree
Place all ingredients into a sauce pan and simmer until fork tender. Pour everything into a blender and work until smooth.
For wilted spring vegetables
In a 12-inch saute pan add the butter and melt, then add the vegetables and water. Steam/sautee for 3 minutes, drain liquid and season, then serve.
For dressing:
In a blender add vinegar, walnuts, cheese, mustard and blend until smooth. Start to slowly stream in both oils, it will thicken. Season with salt and pepper and remove from blender. The dressing is ready to use.
Bitter greens spring salad with smoked salmon:
Artfully arrange lettuce leaves, top with smoked salmon, walnuts and seived egg. Pour vinaigrette over the salad and serve.
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