ItalianCookingForum.net
<click here to go back to recipes

● Sea Scallop Salad
Insalata di Capesante

2 cups extra-virgin olive oil, plus 1⁄2 cup
salt and freshly ground pepper
3 tablespoons oregano, chopped
18 jumbo sea scallops
baby arugula
2 leeks, white and light green parts, julienned
6 tablespoons pine nuts
30 black olives, pitted
30 red pear tomatoes, or substitute cherry tomatoes
6 lemon wedges

To prepare the dressing: In a small mixing bowl whisk together 2 cups of olive oil, salt, pepper and oregano and set aside. Heat the remaining 1⁄2 cup olive oil in a skillet, then add the scallops and season with salt and pepper to taste. Let them brown for two minutes on each side. Cook in batches, if they don’t all fit in the pan. Arrange the arugula, leeks, pine nuts, olives and tomatoes evenly on 6 plates, then set 3 scallops on each salad (see photo). Drizzle with dressing to taste and save any extra for another use. Serve with a lemon wedge. ● Serves 6

Wine Suggestion: Dry and crisp white

printer friendly