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Recipe: Scallop Salad
Categories: Seafood, Greensalads, Restaurants
Yield: 6 Servings
------------------TASTE OF SF-----------------------
3 c Assorted baby greens
1 Head radicchio, chpd
3/4 c Virgin olive oil
1 lb Fresh bay scallops
4 cl Garlic, minced
2 md Ripe tomatoes, peeled,
-- seeded, diced
Salt and pepper
-----------DIJON MUSTARD VINAIGRETTE----------------
1/4 c Red wine vinegar
2 ts Dijon
1 c Virgin olive oil
Salt and pepper
CA Culinary Academy Salad: Arrange greens on 6 chilled plates. Distribute radicchio equally. Sprinkle approx 2T vinaigrette over each salad. Heat oil in skillet and saute scallops until opaque, 1 min. Reduce heat and add garlic and tomatoes. Season with salt and pepper. Heat 1 min. Place scallop mixture on top of radicchio. Dijon Mustard Vinaigrette: Combine with a whisk. Season with salt and pepper.
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 11:47:26 -0700
From: Dan Schamber <dansch@haven.ios.com>
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