Salads

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Seared Scallop Salad

Difficulty:Easy
Serves:2

Ingredients

  • ■   minced shallot
  • ■   extra virgin olive oil

Description

Ingredients: 1 tablespoon Sherry wine vinegar 1 1/2 tablespoons minced shallot 1 tablespoon extra virgin olive oil 6 sea scallops 3 teaspoons porcini oil 1/2 cup chopped fresh chives 1/2 lb of fresh salad greens. Combine Sherry wine vinegar, shallot and 3 tablespoons of porcini oil in a medium bowl. Whisk. Mix the salad greens with vinaigrette. Set aside. Heat tablespoon of olive oil in a heavy large skillet over medium heat. Sprinkle scallops on both sides with paprika. Add scallops to skillet and cook three minutes; turn and cook for an additional two minutes. Place the salad greens on two plates. Place 3 scallops in the center of each plate on the salad. Drizzle remaining dressing over the haricots verts and scallops. Sprinkle salads with chives.

  • 1. Combine Sherry wine vinegar, shallot and 3 tablespoons of porcini oil in a medium bowl.
  • 2. Whisk.
  • 3. Mix the salad greens with vinaigrette.
  • 4. Set aside.
  • 5. Heat tablespoon of olive oil in a heavy large skillet over medium heat.
  • 6. Sprinkle scallops on both sides with paprika.
  • 7. Add scallops to skillet and cook three minutes; turn and cook for an additional two minutes.
  • 8. Place the salad greens on two plates.
  • 9. Place 3 scallops in the center of each plate on the salad.
  • 10. Drizzle remaining dressing over the haricots verts and scallops.
  • 11. Sprinkle salads with chives.

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