Sea Scallops With Red Lettuces And Warm Tarragon Vinaigrette
|¾||cup Tarragon Vinaigrette, plus additional for serving (recipe below)|
|2||heads radicchio, exterior leaves discarded, thinly sliced|
|4 to 5||heads red endive or radicchio di Treviso or other red-tipped lettuce leaves|
|10||red radishes, washed, trimmed, and thinly sliced into rounds|
|2||tablespoons extra virgin olive oil|
|2||tablespoons finely chopped shallots|
|30||large (or 40 small) sea scallops|
|2||tablespoons red wine vinegar|
|¼||teaspoon sea salt|
|8||grindings black pepper|
|1||tablespoon Dijon mustard|
|2||teaspoons minced shallot|
|¼||cup white wine vinegar|
|1/3||cup extra virgin olive oil|
|¼||cup peanut oil|
|1||tablespoon 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.