Scallop Salad
Ingredients:
1 to 2 lb Alaska Scallops
2 Tbsp Olive Oil
1 Garlic clove
Dressing Ingredients:
juice of 1 Lemon
1/2 cup Oil
1 Clove garlic, crushed
1 tsp Ginger, fresh, grated
1 Tbsp Sesame Oil
Salad Ingredients:
Lettuce
Red Pepper, julienned
fresh whole Cilantro
Mushrooms
Directions:
Mix dressing ingredients and let sit while preparing the rest of the dish. Arrange on each plate a bed of lettuce, mushrooms on either end with heads pointing out, sprinkle red peppers from center out (like spokes of a wheel) and arrange whole cilantro amongst the peppers. Sauté the scallops in the olive oil and garlic until just done. Drain and then pile in the middle of each plate. Pour dressing over top and serve immediately. Yields 6 servings.
Scallop Salad
Ingredients:
1 lb fresh Alaska Scallops
3 cups assorted Baby Greens
1 head Radicchio, chopped
3/4 cup virgin Olive Oil
4 clove Garlic, minced
2 medium ripe Tomatoes, peeled, seeded, diced
Salt and Pepper
Dijon Mustard Vinaigrette Ingredients:
1/4 cup Red Wine Vinegar
2 tsp Dijon Mustard
1 cup virgin Olive Oil
Salt and Pepper
Directions:
Arrrange greens on 6 chilled plates. Distribute radicchio equally. Sprinkle 2 Tbsp vinaigrette over each salad. Heat oil in skillet and sauté scallops until opaque, about 1 minute. Reduce heat and add garlic and tomatoes. Season with salt and pepper. Heat 1 minute. Place scallop mixture on top of radicchio. Serve scallop salad with vinaigrette.
Dijon Mustard Vinaigrette Directions:
Combine with a whisk. Season with salt and pepper.