Here’s an interesting recipe for you to try. It’s a grilled sea scallop salad, served with a warm dressing atop mixed greens. The recipe serves four, but it’s easy to double up. Or, you could cut the number of scallops per salad and serve this as an appetizer for 8 to 10 people.
- 20 sea scallops
- 1/3 cup minced shallots
- 2 sticks unsalted butter
- 1/4 cup dry white wine
- 2 tbsp Champagne vinegar
- 1/4 cup stock (fish, chicken, or vegetable)
- 2 tbsp fresh lemon juice
- 1 tbsp minced Italian parsley
- 1/2 cup olive oil
- 3 tbsp white wine vinegar
- 6 cups of mixed greens
Preparing the dressing
Melt 1 tablespoon of butter in a skillet. Set aside 1 tablespoon of shallots for the salad, and add the remaining to the pan. Cook over low heat until tender. Add the wine, Champagne vinegar, stock, and lemon juice. Cook over high heat until reduced to 2 or 3 tablespoons. Remove from the heat.
Whisk in the remaining butter gradually. Strain through a fine sieve and return to the pan. Stir in the parsley. Season with salt and pepper. (White pepper would be best). This dressing will be served warm.
Grilling the scallops
To grill the scallops you’ll need some skewers. If you use wooden skewers you’ll want to soak them in water for 30 minutes or to keep them from burning. Thread 4 or 5 scallops on to each skewer and brush with a couple of table spoons of the olive oil. Grill for 1 to 2 minutes per side until tender. Like shrimp, scallops will turn opaque when done.
Preparing the salad
Whisk the remaining 6 tablespoons of olive oil with the white wine vinegar in a large bowl. Toss the greens with vinaigrette and add the reserved shallots. Divide the salad into four plates. Place 5 scallops on each bed of greens and drizzle with the warm dressing.
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