Sea Scallop Salad with Tomato-Pepper Vinaigrette

2 servings

Robust and versatile, this pepper-laced vinaigrette is excellent on a simple scallop salad, or it can easily stand alone as a dipping sauce with bread A ripe, sweet tomato is essential to the flavour balance of the dish.

½ lb large sea scallops
4 cups water

Tomato Pepper Vinaigrette
1 small to medium vine-ripened tomato, coarsely chopped
1 small clove garlic, coarsely chopped
2 tbsp extra-virgin olive oil
1 ½ tbsp rice vinegar
2 tsp freshly ground black pepper
2 fresh basil leaves, stemmed
fine sea salt to taste

6 oz mixed salad greens

Rinse the sea scallops ad pat dry; set aside. Bring the water to a boil in a saucepan.

While the water is heating, make the vinaigrette: combine the tomato, garlic, olive oil, vinegar, black pepper, and basil in a small food processor or a blender and process until smooth. Add sea salt to taste. The vinaigrette will be roughly the consistency of ketchup or a bit looser; set aside.

When the water comes to a boil, reduce the heat to medium. Place the scallops in the water and poach until white and firm, 2 to 2 ½ minutes. Pour the scallops into a colander and rinse with cool water; set aside to drain.

Divide the greens between 2 chilled salad plates. Slice each scallop in half horizontally; they should be slightly rare inside. Place the halved scallops on the greens, dividing them evenly, and drizzle with the vinaigrette.

Serve immediately.

From Salt & Pepper – Cook, Slavin & Jones


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