PAN-SEARED SEA SCALLOPS ON BABY LETTUCE GREENS WITH TARRAGON VINAIGRETTE

SERVES 4 AS A MAIN COURSE, 8 AS AN APPETIZER

I have often seen chefs place the hot entree on a bed of salad greens, and I assumed it was mostly for presentation. Well, in this recipe, it does make a lovely dish, but is also very good. The greens wilt only slightly under the hot scallops, and the vinaigrette brings all of the flavors together. This would also make an easy and elegant first course.

INGREDIENTS

1-1/2 pounds large sea scallops (or as large as you can get)

Salt and pepper to taste

4 tablespoons olive oil, divided

5 ounces mixed baby salad greens

2 large garlic cloves, finely chopped

1 teaspoon Dijon mustard

2 teaspoons honey

1 tablespoon balsamic or red wine vinegar

2 teaspoons chopped fresh tarragon

1 tablespoon chopped fresh chives

Place the scallops between several layers of paper towels; let set for about 10 minutes to remove excess moisture. (If you can purchase scallops that have not been soaked in liquid to help preserve them, all you need to do is pat them dry.) Sprinkle the scallops with salt and pepper. Place 3 tablespoons of the olive oil in a large nonstick skillet and place over medium-high heat until very hot but not smoking. Add the scallops, making sure not to overcrowd the pan, and sauté on the first side until nicely browned, 3 to 4 minutes. Turn to the other side and cook 1 more minute.

Meanwhile, divide the greens among 4 plates. Combine the remaining ingredients in a small bowl. Arrange the cooked scallops, browned side up, on each bed of greens. Take the skillet off of the burner and add the vinaigrette. Stir briskly, just until hot and slightly reduced. (Return to the burner only if needed to heat.) Drizzle some of the vinaigrette over the scallops and greens. Serve immediately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.