Bulmers is Ireland’s leading cider, a fermented drink often called “hard cider.” In the United States, Bulmers is marketed as Magners, a brand name that can be traced back to the company’s origins, when Willliam Magner started to ferment cider in Clonmel, County Tipperary. Magners brand has devised some recipes for publicans to showcase the increasingly popular drink, as it is a fine ingredient in foods as well. This scallop salad is one that is often featured as a blackboard special.
SERVES 4
CIDER DRESSING
1½ cups Magners Irish cider or similar fermented cider
2 teaspoons Dijon mustard
⅓ cup sunflower oil
2 tablespoons hazelnut oil
Salt and freshly ground pepper to taste
SALAD
2 tablespoons extra virgin olive oil
2 pounds sea scallops
Salt and freshly ground pepper to taste
1 head Bibb or Boston lettuce, shredded
1 avocado, peeled and diced
2 Granny Smith apples, peeled, cored, and diced
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
Freshly ground pepper
1 To make the dressing: In a small saucepan over medium heat, bring the cider to a boil. Cook for 8 to 10 minutes, or until reduced by about two thirds. Remove from the heat and let cool for 5 minutes. Whisk in the mustard, sunflower oil, hazelnut oil, salt, and pepper. Set aside.
2 To start the salad: In a large skillet over medium heat, heat the oil. Cook the scallops, turning once or twice, for 2 to 3 minutes, or until opaque. Remove immediately from the heat and season with salt and pepper.
3 To compose the salads: In a large bowl, toss the lettuce, avocado, apples, parsley, dill, and chives with half the dressing. Divide into neat piles in the center of 4 salad plates and top with the scallops. Drizzle the remaining dressing on top and add a few grinds of pepper.
