Yield: 2 Servings
|3 cups||Radicchio; cut into chiffonade|
|¼ cup||Lemon vinaigrette|
|1 dash||Mayonnaise or not; as you wish|
|12 ounces||Sea scallops; food removed, sliced in half horizontally|
|\N \N||Minced chives|
Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.
Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.
Yield: 2 servings
Busted for you by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6615 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997