Warm Scallop Salad With Ginger Dressing

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 14 -16 sea scallops
• 1 red bell pepper, large, seeded, cored and cut into match sticks (can use 1 small red and 1 small yellow for color)
• 3 (16 ounce) bags mixed salad greens (red leaf, bibb, arugula, watercress, radiccio, and or or endive are nice)
• 2 tablespoons olive oil
• 2 tablespoons shallots, finely chopped
• 3 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon sugar
• 1 1/2 teaspoons ginger juice
• salt
• fresh ground pepper
• 1/2 cup olive oil

Recipe

• 1 slice scallops horizontally into 1/4 inch thick rounds.
• 2 in a pan of boiling water, blanch the sliced peppers for 1-2 minutes and rinse under cool water and pat dry.
• 3 make the dressing by combining the first 6 ingredients and then whisk them in the oil and set aside.
• 4 on 6 large salad plates, arrange small mounds of the mixed greens, top with peppers and keep the plates cool.
• 5 in a large frying pan, heat the 2 tablespoons of olive oil, add the shallots, saute for a minute and push to the side.
• 6 salt and pepper the scallops and saute until opaque and just golden on one side.
• 7 on salad plates, arrange scallops, browned side up, around mounds of greens and drizzle dressing over salad and serve immediately.