Arugula Salad With Herb-Crusted Goat Cheese Medallions
Now, when you top the salad with my warm Herb-Crusted Goat Cheese Medallions, it will elevate the salad to a whole new level.
Equipment
- 2 rimmed baking sheet pans
- parchment paper
- 1 mixing bowl Large
- 4 porcelain salad bowls
- 2 sauté pans 12-inch non-stick
- 1 chef's knife
- 2 cutting boards 1 meat-safe
Ingredients
Optional
Ingredients for the Seared Scallops:
- 12 sea scallops
- 1 tbsp olive oil
- 2 tbsps butter Unsalted
Ingredients For Arugula Salad:
- 2 4-ounce packages baby arugula or mixed greens Pre-washed
- 1/2 red onion Thinly sliced into half-moons
- 3 juiced lemons 2 tablespoons per salad
- 4 tbsps *E.V.O.O 2 tablespoons per salad
- 2 large pink grapefruits *supremed
- Kosher salt and fresh-ground black pepper to taste
Ingredients for the Herb-Crusted Goat Cheese Medallions:
- 2 8-ounce logs goat cheese Sliced into 12 medallions, 1/2-inch thick
- 3 large eggs Beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
- 1/2 tsp garlic powder
- 2 tbsps garlic chives Minced (substitute chives)
- 2 tbsps Italian flat-leaf parsley Finely chopped
- 1 1/2 cups Panko bread crumbs
- 2 tbsp butter Unsalted (add additional if needed, for the second batch)
- 1 tbsp olive oil (add additional if needed, for the second batch)
Instructions
- OptionalInstructions for Searing the Scallops:In a large non-stick sauté pan, over medium-high heat, melt butter with olive oil. As soon as the butter is melted and stops sizzling, carefully add the scallops, flat side down, in one even layer. Cook until well browned, 1 1/2 -2 minutes. Using tongs, flip the scallops and continue to cook. Use a large spoon to baste the scallops with the butter/olive oil mixture (tilt the pan so the butter/oil mixture runs to one side). Continue to cook until the sides of the scallops are firm, and the centers are opaque, 30-90 seconds longer (remove the smaller scallops as they finish cooking).Instructions for the Arugula Salad:Start by dividing the arugula and sliced red onions evenly into four porcelain salad bowls. Cover each bowl with plastic wrap and transfer to the refrigerator to stay cold until ready to serve. *Supreme 2 large pink grapefruits. Transfer the grapefruit slices into a separate bowl, cover with plastic wrap, and set aside until ready to top the salads.Instructions for the Herb-Crusted Goat Cheese Medallions:Place the panko, chives, and Italian flat-leaf parsley into a large mixing bowl. Mix the fresh and dried herbs evenly throughout.For the egg mixture, add 3 eggs, Kosher salt, fresh-ground black pepper, and garlic powder. Using a fork, beat the eggs and spices. Take the goat cheese logs out of the fridge and slice them into 12, 1/2-inch thick medallions.Dip the medallions, a few at a time, flipping with a fork, into the seasoned egg mixture, and toss to coat. Next, carefully use a fork to transfer them, two or three at a time, into the herbed Panko, using a fork to flip the medallions.Place the breaded goat cheese onto a rimmed baking sheet lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the fridge to chill and set for 30 minutes.In a large sauté pan over medium heat, melt butter and olive oil, and coat the pan. Arrange the breaded goat cheese medallions in the pan by spreading them out, allowing each enough room to flip. You may need to do this in two batches. Sauté the goat cheese medallions until lightly golden brown. Transfer them onto the salad.Option 1:Serve with the *Supremed Grapefruit Slices and Herb-Crusted Goat Cheese Medallions:Squeeze fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh-ground pepper to taste. Drizzle with the *E.V.O.O. and toss. Top each with five herb-crusted goat cheese medallions. Finally, add the *supremed grapefruit slices. Serve immediately.Option 2:Serve with Herb-Crusted Goat Cheese Medallions and Seared Scallops:Spoon 2 tablespoons of fresh lemon juice over each of the prepared salads. Sprinkle each salad with Kosher salt and fresh-ground pepper to taste. Drizzle with the *E.V.O.O. over and toss. Place three herb-crusted goat cheese medallions and three seared scallops on top; omit the grapefruit. Serve immediately.There you have it, my Arugula Salad With Herb-Crusted Goat Cheese Medallions.
Notes
1) Remove the connective tissue from each one of the scallops. Dry scallops well before cooking.
2) Cook the goat cheese madallions until lightly browned on both sides.
3) If cooking them in two batches, add a tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.
4) *Supreme: Supremeing is a technique that removes the membrane from citrus fruit so it can be served in slices.
5) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
6) The Kcal count per serving is an estimate excluding the scallops.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.