Scallop Salad with Grainy Mustard Vinaigrette
This salad is easy to make and elegant to serve. The earthy taste of the walnut oil in the dressing and the sesame seeds in the salad contrast with the sweetness of the scallops. The seaweed base and scallop shell are optional; however, many stores have seaweed, because lobsters are shipped in it, and scallop shells are sold in cookware shops.
Ingredients
- Grainy Mustard Vinaigrette
- Whole-grain mustard - 1 tablespoon
- Red Wine Vinegar - 2 tablespoons
- Peanut Oil - 3 tablespoons (alt. canola oil)
- Walnut Oil - 3 tablespoons
- Salt and freshly ground black pepper to taste
- Salad
- Belgian Endives - 2, cored, leaves cut into 1/16-inch julienne
- Tomato - 2 tablespoons, finely diced peeled
- Chives - 2 teaspoons, minced fresh
- Cilantro - 1 teaspoon, minced fresh
- Sesame seeds - 1 teaspoon, toasted
- Olive Oil - 2 tablespoons
- Lemon Juice - Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Sea Scallops - 4 large
- Seaweed - Fresh
Instructions
To make the dressing: Whisk the mustard and vinegar together in a small nonaluminum bowl. Slowly whisk in the oils. Season with salt and pepper and set aside.
To make the salad: In a medium bowl, toss the julienned endive with the tomato, chives, cilantro, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Heat a medium nonstick saute pan or skillet over high heat. Season the scallops with salt and pepper and sear for 1 to 2 minutes on each side, until browned on the ends and opaque throughout.
To serve: Place a bed of seaweed on each of 4 serving plates and place a scallop shell in the center. Divide the mustard vinaigrette among the shells and top with a seared scallop. Divide the endive mixture over the scallops.
