Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Assorted baby greens |
1 \N | Head radicchio, chpd |
¾ cup | Virgin olive oil |
1 pounds | Fresh bay scallops |
¼ cup | Red wine vinegar |
2 teaspoons | Dijon |
4 cloves | Garlic, minced |
2 mediums | Ripe tomatoes, peeled, seeded, diced |
\N \N | Salt and pepper |
1 cup | Virgin olive oil |
\N \N | Salt and pepper |
TASTE OF SF
DIJON MUSTARD VINAIGRETTE
CA Culinary Academy Salad: Arrange greens on 6 chilled plates.
Distribute radicchio equally. Sprinkle approx 2T vinaigrette over each salad. Heat oil in skillet and saute scallops until opaque, 1 min. Reduce heat and add garlic and tomatoes. Season with salt and pepper. Heat 1 min. Place scallop mixture on top of radicchio. Dijon Mustard Vinaigrette: Combine with a whisk. Season with salt and pepper. Submitted By DAN KLEPACH On 04-28-95