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Sea Scallops With Red Lettuces And Warm Tarragon Vinaigrette

Linda Arnaud

 

Salad:
¾cup Tarragon Vinaigrette, plus additional for serving (recipe below)
2heads radicchio, exterior leaves discarded, thinly sliced
4 to 5heads red endive or radicchio di Treviso or other red-tipped lettuce leaves
10red radishes, washed, trimmed, and thinly sliced into rounds
2tablespoons extra virgin olive oil
2tablespoons finely chopped shallots
30large (or 40 small) sea scallops
2tablespoons red wine vinegar

Vinaigrette:
¼teaspoon sea salt
8grindings black pepper
1tablespoon Dijon mustard
2teaspoons minced shallot
¼cup white wine vinegar
1/3cup extra virgin olive oil
¼cup peanut oil
1tablespoon finely chopped fresh tarragon

Pour ¼ cup of the vinaigrette into a mixing bowl, add the radicchio, and toss to coat well.

Separate and wash the endive leaves. Divide the endive leaves equally among 10 serving plates and arrange in a fanlike pattern. Place the dressed radicchio and the radishes on the plates on top of the endive ends. Set aside.

Heat the oil in a skillet or saute pan over medium-high heat and add the shallots; cook until translucent. Add the scallops to the pan, in batches if necessary, and cook for about 2 minutes per side, or until they are golden. Transfer the scallops to a warm plate and loosely cover with foil.

Increase the heat under the pan and add the vinegar, scraping up any browned bits with a wooden spoon; cook for 1 minute, or until the vinegar has evaporated. Reduce the heat to low and add the remaining ½ cup vinaigrette; cook for 1 minute.

Return the scallops to the pan and cook just long enough to toss and coat with the sauce. Immediately remove the pan from the heat and arrange 3 scallops on each plate of salad. Spoon the pan sauce over the scallops and serve immediately. Pass a pitcher of extra vinaigrette at the table.

Recipe serves 10.

Combine the salt, pepper, mustard, shallots, and vinegar in a measuring cup or bowl. Mix the two oils together in another measuring cup and gradually whisk them into the vinegar mixture, pouring in a slow steady stream. Stir in the tarragon.

Recipe makes ¾ cup.

Category: Appetizers | Fish & Seafood