Warm Scallop Salad With Cider Dressing

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups cider (magners irish or a similar brand of fermented cider )
• 2 teaspoons dijon mustard
• 1/3 cup sunflower oil
• 2 tablespoons hazelnut oil
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 2 lbs sea scallops
• salt & freshly ground black pepper
• 1 head bibb lettuce or 1 head boston lettuce
• 1 avocado, peeled and diced
• 2 granny smith apples, peeled, cored and diced
• 1 tablespoon fresh flat leaf parsley, minced
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh chives, minced

Recipe

• 1 to make the dressing, bring cider to a boil in a small saucepan over medium heat. cook for 8 to 10 minutes, or until reduced by about two-thirds. remove from heat and let cool 5 minutes.
• 2 whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. set aside.
• 3 to start the salad, in a large skillet over medium heat, warm the oil.
• 4 cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. remove immediately from heat and season to taste with salt and pepper.
• 5 to compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.
• 6 divide into neat piles in centers of 4 to 6 salad plates and top with scallops.
• 7 drizzle remaining dressing over top and add a few grindings of pepper.