Asian Pear Salad with Tiny Beans, Rice Wine Vinaigr

Name: Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound haricot vert; 1 sweet red pepper; 4 small heads frisee; 1/4 pound mizuna; 1/4 pound baby spinach; 1 head radicchio; 1 shallot, minced; 1 tablespoon ginger, minced; 3 tablespoons rice vinegar; 1 tablespoon mirin; 2 tablespoons pear nectar; 2 tablespoons sesame oil; 1/4 cup canola oil; 8 to 12 ounces pristine scallops; 1/4 cup sugar; 1/4 cup water; 1 slice of fresh ginger; 1 tablespoon pickling spice; 1/4 cup pear nectar; Salt; Pepper

Servings: persons

1/4 pound haricot vert
1 sweet red pepper
4 small heads frisee
1/4 pound mizuna
1/4 pound baby spinach
1 head radicchio
1 shallot, minced
1 tablespoon ginger, minced
3 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons pear nectar
2 tablespoons sesame oil
1/4 cup canola oil
8 to 12 ounces pristine scallops
1/4 cup sugar
1/4 cup water
1 slice of fresh ginger
1 tablespoon pickling spice
1/4 cup pear nectar
Salt
Pepper

1
Blanch the haricot vert and reserve.
2
Finely julienne red pepper and reserve.
3
Clean all the greens.
4
Trim and cut frisee in half and reserve along with haricot vert and peppers To Finish:
5
In one saute pan season and sear the frisee, toss in the other greens, haricot vert, peppers and the vinaigrette.
6
Season and toss, then remove to plates.
7
In a second saute pan, which should be very hot, season and sear the scallops then glaze and arrange on salad.
8
Garnish with honeyspice almonds.
9
Prepare vinaigrette by blending all ingredients.
10
Almonds: 1/2 cup honey 1 tablespoon ground coriander 1 teaspoon ground chili flakes 1 cup toasted whole almonds
11
Prepare almonds by caramelizing honey, then add in spices and stir in almonds.
12
Remove from heat and quickly separate almonds onto an oiled sheet pan so they wont clump together.
13
Allow to cool
14
Clean the scallops and reserve.
15
Prepare the glaze by combining sugar, water and spice in a small pan and reducing to a thick syrup.
16
Strain into pear nectar.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 pound haricot vert, 1 sweet red pepper, 4 small heads frisee, 1/4 pound mizuna, and more.

Yes, Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Pear Salad with Tiny Beans, Rice Wine Vinaigrette, Honey Crusted Almonds and Pear Glazed Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions