Scallop Salad With Cumin Dressing |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a nice cool summer salad that I discovered about 20 years ago by one of my favorite chefs, Pierre Franey. This is meant as a main dish, but also makes a nice first course if served in smaller quantities. Ingredients:
6 tablespoons olive oil |
1 1/2 tablespoons sherry wine vinegar or 1 1/2 tablespoons red wine vinegar |
1 fresh jalapeno pepper, seeded, minced |
2 teaspoons freshly ground cumin seeds |
salt & freshly ground black pepper |
4 scallions, chopped (white and light green parts) |
1 large tomato, peeled, seeded, chopped |
3 cups water |
1 cup dry white wine |
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves |
1 bay leaf |
5 whole black peppercorns |
1 lb bay scallop |
1 head bibb lettuce (or radicchio, or a combination of the two) |
Directions:
1. Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
2. Combine scallions and tomato in mixing bowl.
3. Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan. Add scallops and poach 2 minutes. Drain and let cool to room temperature.
4. Add scallops and vinaigrette to tomato mixture; toss to combine well. Taste and adjust seasonings.
5. Separate lettuce leaves and arrange in bed on each of 4 serving plates. Spoon scallop salad on lettuce and serve at once.
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