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RECIPE # 4861 SCALLOPS SALAD & CILANTRO SALSA Tue. July 17, 2012

RECIPE # 4861 SCALLOPS SALAD & CILANTRO SALSA Tue. July 17, 2012

CREATED Jul 17, 2012

BOB WAGGONER / l'Ete du Vin / www.nashvillewineauction.com

Diver Scallops Salad with a Pineapple, Pink Peppercorn and Cilantro Salsa

-           4 Large Diver Scallops

-          Salt and Fresh Ground White Pepper

-          2 Cups Mixed Baby Lettuces

-          ½ Cup Diced Pineapple

-          1 Chopped Shallot

-          1 Tsp Pink Peppercorns

-          ½ Lime, Juiced

-          3 Tbsp Olive Oil

-          1 Tbsp Chopped Fresh Cilantro

Heat 1 Tbsp of the olive oil in a small sauté pan.  Season both sides of the scallops with salt and pepper.  Place them in the hot oil, and sear them for 1 and ½ minutes on each side.  Mix the chopped pineapple, shallots, pink peppercorns, lime juice, olive oil with salt, pepper and lastly the chopped fresh cilantro.  Arrange the lettuces across 2 plates and place 2 scallops per person over the salads and drizzle with pineapple sauce of the scallops and salad. Serves 2.