Warm Scallop Salad With Ginger Dressing |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from local community cookbook. My husband loves scallops so I thought I'd post this but I haven't tried it yet. Ingredients:
14 -16 sea scallops |
1 red bell pepper, large, seeded, cored and cut into match sticks (can use 1 small red and 1 small yellow for color) |
3 (16 ounce) bags mixed salad greens (red leaf, bibb, arugula, watercress, radiccio, and or or endive are nice) |
2 tablespoons olive oil |
2 tablespoons shallots, finely chopped |
3 tablespoons lemon juice |
1 teaspoon dijon mustard |
1 teaspoon sugar |
1 1/2 teaspoons ginger juice |
salt |
fresh ground pepper |
1/2 cup olive oil |
Directions:
1. Slice scallops horizontally into 1/4 inch thick rounds.
2. In a pan of boiling water, blanch the sliced peppers for 1-2 minutes and rinse under cool water and pat dry.
3. Make the dressing by combining the first 6 ingredients and then whisk them in the oil and set aside.
4. On 6 large salad plates, arrange small mounds of the mixed greens, top with peppers and keep the plates cool.
5. In a large frying pan, heat the 2 tablespoons of olive oil, add the shallots, saute for a minute and push to the side.
6. Salt and pepper the scallops and saute until opaque and just golden on one side.
7. On salad plates, arrange scallops, browned side up, around mounds of greens and drizzle dressing over salad and serve immediately.
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