Scallop salad

Yield: 6 servings

Measure 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

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

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