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


Leave a Reply

If so desired you may use HTML in your comments. Links, bold/strong and emphasis/italics tags are all accepted! However more than one link will flag you as spam so write carefully!

Our Sponsors

These are our friends, neighbours and some of the best food resources around. They support us. We support them. You should too.