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

SERVES 4 AS A MAIN COURSE, 8 AS AN APPETIZER

This is a quick, easy and delicious recipe that is appropriate as an appetizer for an elegant meal, as well as a light main dish for dinner. The greens wilt only slightly under the hot scallops, and the vinaigrette brings all of the flavors together. You can use this method with most any seafood that you prefer.

INGREDIENTS

• 1-1/2 pounds large sea scallops
• Salt and pepper to taste
• 4 tablespoons olive oil, divided
• 5 to 6 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 dry 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 one more minute.

Meanwhile, divide the greens among four plates. Combine the remaining ingredients for the vinaigrette, including the remaining 1 tablespoon olive oil, 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 pan vinaigrette over the scallops and greens. Serve immediately.