Warm Scallop Salad With Cider Dressing |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
In honor of St. Patrick's day, this is a great use for Irish hard cider though any sort will do (even the non-alcoholic sort). From the Baltimore Sun. Ingredients:
1 1/2 cups cider (magners irish or a similar brand of fermented cider ) |
2 teaspoons dijon mustard |
1/3 cup sunflower oil |
2 tablespoons hazelnut oil |
salt & freshly ground black pepper |
2 tablespoons extra virgin olive oil |
2 lbs sea scallops |
salt & freshly ground black pepper |
1 head bibb lettuce or 1 head boston lettuce |
1 avocado, peeled and diced |
2 granny smith apples, peeled, cored and diced |
1 tablespoon fresh flat leaf parsley, minced |
1 tablespoon fresh dill, minced |
1 tablespoon fresh chives, minced |
Directions:
1. To make the dressing, bring cider to a boil in a small saucepan over medium heat. Cook for 8 to 10 minutes, or until reduced by about two-thirds. Remove from heat and let cool 5 minutes.
2. Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. Set aside.
3. To start the salad, in a large skillet over medium heat, warm the oil.
4. Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. Remove immediately from heat and season to taste with salt and pepper.
5. To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.
6. Divide into neat piles in centers of 4 to 6 salad plates and top with scallops.
7. Drizzle remaining dressing over top and add a few grindings of pepper.
|
|