Winter White Salad With Pan Seared Scallops |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Really nice salad and easy-came from Ray Overton. Ingredients:
2 lbs sea scallops, patted dry |
salt |
fresh ground black pepper |
1/3 cup flavored olive oil (i chop basil and infuse the oil for 1/2 hr or so) |
1 lemon, juice of |
1/2 cup raspberry vinegar |
1 teaspoon dijon mustard |
1 tablespoon sugar |
1 tablespoon poppy seed |
3/4 cup olive oil |
12 cups lettuce (bibb, boston, romaine, frisee and belgian endive) |
1 cup sliced mushroom |
1 cup chopped walnuts, , lightly toasted |
1 cup fresh raspberry |
Directions:
1. season scalops with salt and fresh pepper.
2. Heat the flavored oil in a skillet over med-high heat.
3. Add scallops and saute.
4. Drizzle with lemon juice and set aside.
5. Make the vinaigrette by whisking together the rasp.
6. vinegar, dijon mustard, sugar, salt, pepper and poppyseeds.
7. Add olive oil in a steady stream.
8. Set aside.
9. Toss the lettuce, scallops, mushrooms, walnuts and raspberries.
10. Pour vinaigrette over the top or pass it around.
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