Scallop salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Assorted baby greens |
| 1 | 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 |
| Salt and pepper | ||
| 1 | cup | Virgin olive oil |
| Salt and pepper | ||
Directions
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