Scallop Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Scallop Salad - 11/18/2002

4 10-20 size scallops 1/2 cup plus 2 Tbl. olive oil
Pinch of sea salt Pinch of black pepper
Splash of white wine 1 Tbl. ginger
1 Tbl. garlic 1 Tbl. shallots
1/4 cup Balsamic vinegar Squeeze of lemon juice
2 oz. pumpkin seeds 2 oz. dried cherries
3 oz. mixed greens

Directions

Season scallops with sea salt and black pepper. Sear in a pan with 2 Tbl. olive oil over high heat for 30 seconds per side until scallops are medium rare. Remove from heat and deglaze the pan with a splash of white wine. Caution: the pan will flame, but the alcohol should burn off quickly.

To make the dressing, mix ginger, garlic, shallots, 1/2 cup olive oil, Balsamic vinegar, lemon juice, pumpkin seeds and dried cherries in a bowl. Season with salt and pepper. Add mixed greens to bowl and toss lightly.

Serve salad topped with scallops. Serves 1.

Recipe from Tom Hollywood, Ponti Seafood Grill

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