Tip Toe Through The Tulips ~ Ricardo Style~~

I don't even know if I ever posted this one before..but I just made it again..it's the season..and I must admit it's one of the prettiest~
And very good too..Ricardo's Tulip salad~


I pick fresh tulips and remove the stamens and pistils..We don't use pesticides..so it's safe:)
Then I put the scallop/cucumber and clementine salad in them..
Just so pretty!
Pan sear your scallops with salt and pepper and refrigerate until tempered.. slice and toss with finely diced english cucumber and clementine slices.. add dressing ..see below..and place in Tulips..You can also place your tulips in individual verrines.. and then stuff..I did it Ricardo's way in his magazine from last year~



La Recette~
Vinaigrette~Dressing
45 ml (3 c. à soupe) de vinaigre de vin blanc~3tbsps white wine vinegar
30 ml (2 c. à soupe) de jus d'orange~2 tbsps orange juice
30 ml (2 c. à soupe) d'huile d'olive~2 tbsps evoo
5 ml (1 c. à thé) de miel~1 tsp honey
5 ml (1 c. à thé) de moutarde de Dijon~1 tsp Dijon
Sel et poivre~ salt and pepper


Salade~Salad
6 gros pétoncles, bien épongés (environ 300 g)~6large scallops very well paper towel dried
30 ml (2 c. à soupe) d'huile d'olive~2 tbsps Evoo
1 petit concombre anglais, pelé, épépiné et tranché finement en demi rondelles
Les suprêmes de 2 oranges~2 prepared oranges
1 small english cucumber ,peeled,seeded, and finely sliced in half moons
4 tulipes, avec ou sans la tige et les pistils~4 tulips w/or without pistils and stem
15 ml (1 c. à soupe) de ciboulette fraîche ciselée~1 tbsp Chopped chives..finely chopped..
I used clementines instead of oranges..

Enjoy~ the season is so short~