Scallop Salad With Cumin Dressing
This is a nice cool summer salad that i discovered about 20 years ago by one of my favorite chefs, pierre franey. this is meant as a main dish, but also makes a nice first course if served in smaller quantities.
Steps
Whisk oil , vinegar , jalapeno , cumin , salt , and pepper together in small bowl.
Combine scallions and tomato in mixing bowl.
Heat the water , wine , thyme , bay leaf , peppercorns , and 1 / 2 t.
Salt to boiling in large saucepan.
Add scallops and poach 2 minutes.
Drain and let cool to room temperature.
Add scallops and vinaigrette to tomato mixture.
Toss to combine well.
Taste and adjust seasonings.
Separate lettuce leaves and arrange in bed on each of 4 serving plates.
Spoon scallop salad on lettuce and serve at once.
Ingredients
olive oil, sherry wine vinegar, fresh jalapeno pepper, cumin seeds, salt & freshly ground black pepper, scallions, tomatoes, water, dry white wine, fresh thyme leaves, bay leaf, whole black peppercorns, bay scallop, bibb lettuce