Scallop salad with lime and cilantro vinaigrette
4 servings
Ingredients
| Quantity | 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 | Garlic clove(s), minced | |
| 5 | tablespoons | Vegetable oil |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Olive oil |
| 2 | smalls | Bunches watercress, trimmed |
| 12 | Cherry tomatoes, quartered | |
Directions
VINAIGRETTE
SCALLOP SALAD
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