Scallop salad with lime and cilantro vinaigrette

Yield: 4 servings

Measure Ingredient
3 tablespoons Lime juice
2 tablespoons White wine vinegar
2 tablespoons Cilantro, chopped
1 tablespoon Ginger, peeled and chopped
12 larges Sea scallops
½ teaspoon Salt
½ teaspoon Turmeric
¼ teaspoon Pepper
1 \N Garlic clove(s), minced
5 tablespoons Vegetable oil
1 tablespoon Olive oil
2 tablespoons Olive oil
2 smalls Bunches watercress, trimmed
12 \N Cherry tomatoes, quartered



Vinaigrette: Whisk first 5 ingredients in small bowl to blend.

Gradually whisk in vegetable oil, then olive oil. Add salt and pepper to taste.

Scallop Salad: Combine scallops, salt, turmeric and pepper in medium bowl. Toss to coat scallops completely. Heat oil in heavy large skillet over medium-high heat. Add scallops and saut until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels and drain.

Combine watercress and tomatoes in large bowl. Toss with enough vinaigrette to coat. Divide among 4 plates; top each plate with 3 scallops. Drizzle with remaining vinaigrette and serve.

Bon Appetite March 1995

Submitted By DIANE LAZARUS On 03-14-95

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