Endive and Scallop Salad with Champagne Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 cup canola oil |
1 plum tomato, chopped |
1/4 cup champagne vinegar |
1 teaspoon honey |
1/4 cup johannisberg riesling wine |
1/4 cup olive oil |
1 medium shallot, chopped |
12 ounces sea scallops, each cut horizontally in half |
8 small heads of belgian endive, trimmed, cored, leaves separated |
1 5-ounce bag mixed baby greens (about 10 cups) |
3 plum tomatoes, halved, sliced |
1 red bell pepper, thinly sliced |
1/2 small red onion, thinly sliced |
Directions:
1. Puree first 4 ingredients in blender until smooth. (Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature and whisk before using.)
2. Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 minute. Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices. Whisk 1/3 cup juices into vinaigrette. Season with salt and pepper. Toss scallops with 3 tablespoons vinaigrette.
3. Line each of 8 plates with 5 endive leaves. Combine remaining endive leaves, greens, tomatoes, bell pepper, and onion in large bowl. Toss with enough vinaigrette to coat salad. Divide salad among plates. Divide scallops among salads; serve.
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