Recipe courtesy of Michele Urvater

Scallop Salad

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  • Level: Easy
  • Yield: 2 servings
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Ingredients

3 cups radicchio cut into chiffonade

1/4 cup Lemon vinaigrette

Touch of mayonnaise or not, as you wish

12 ounces sea scallops (food removed) sliced in half horizontally

Minced chives

Directions

  1. Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.
  2. Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.
  3. Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth