Sea Scallops With Red Lettuces And Warm Tarragon Vinaigrette
Linda Arnaud
| Salad: | |
|---|---|
| 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 |
| Vinaigrette: | |
|---|---|
| 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.
Category: Appetizers | Fish & Seafood