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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In Henry, Illinois, Dennis Reed creates this green salad with scallops, asparagus, bacon and walnuts. The recipe calls for prepared vinaigrette, but Dennis often fixes a homemade version with walnut oil and balsamic vinegar. Ingredients:
24 asparagus spears, trimmed |
2 tablespoon olive oil |
1 teaspoon soy sauce |
24 sea scallops |
2 cups sliced fresh mushrooms |
2 cups torn red leaf lettuce |
2 cups torn bibb lettuce or boston lettuce |
1/4 cup crumbled cooked bacon |
1 cup chopped walnuts, toasted |
2 tablespoons grated romano cheese |
1/2 cup balsamic vinaigrette salad dressing |
Directions:
1. In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. In a large resealable plastic bag, combine oil and soy sauce; add scallops. Seal bag and turn to coat. Let stand for 10 minutes.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill scallops, uncovered, over medium heat for 7-8 minutes on each side or until the scallops are firm and opaque.
3. Arrange mushrooms on a grill wok or basket. Grill, uncovered, over medium heat for 10-15 minutes or until tender, stirring frequently.
4. Arrange lettuce on four serving plates. Top with asparagus, scallops, mushrooms, bacon, walnuts and cheese. Drizzle with dressing. Yield: 4 servings.
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