We will be kicking off our inaugural Harvest Weeks August 24! We are excited to have guests work side by side with the chefs and gardeners as we begin our fall harvest.
This is recipe showcases our farm to table philosophy. We harvest carrots, asparagus, broccoli, peppers, and snow peas from our gardens. Come join one of our harvest events, enjoy delicious lunch salads, and also meet local vintners, brewers, distillers and food artisans.
Asian Noodle Salad with Pan-Roasted Scallops or Shrimp
1 each carrot, julienne cut or Asian cut, blanched 30 seconds
8 stalks Asparagus, trimmed, angle cut, blanched 30 seconds
½ head Broccoli florets, blanched 30 seconds
¼ lb. Shiitake Mushroom, roasted in sesame & peanut oil till crispy
½ Red Bell Pepper
¼ Green Bell Pepper
1 stalk Celery
¼ – ½ cup Bean Sprouts
¼ lb. Cashews, roasted
2 Scallions, sliced diagonally
1 Tablespoon Cilantro leaves
1 Tablespoon Sesame Seeds, toasted
½ Tablespoon Hajiki, black seaweed
Option: feel free to add more vegetables or fruits to your salad. Don’t be afraid to omit any of the above as well.
1 teaspoon minced Ginger
2 teaspoons minced Fresh Ginger
1 Tablespoon Sugar
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Lemon Juice
1 Tablespoon Soya
2 teaspoons Sesame Oil
1 Tablespoon Sherry
1 teaspoon Sricachi
2 teaspoons Fish Sauce
¼ cup Peanut Oil
Salt & Pepper
Mix dressing ingredients with a whisk. Pour over noodle and vegetable mix. Arrange on a serving platter.
Prepare Scallops or Shrimp:
8 large Scallops or Shrimp, cleaned, dry
Pinch of 5-Spice Powder
Salt & Cracked Pepper
1 Tablespoon Peanut Oil
Place in 12” cast iron skillet or stainless steel sauté pan over high heat. Toss shellfish with seasoning and oil. Place each piece individually in skillet. Sear until deep crispy color develops. Do not shake or move shellfish. Turn one and finish cooking. Remove to serving platter with noodle salad.