Scallop Salad With Cumin Dressing

“This is a nice cool summer salad that I discovered about 20 years ago by one of my favorite chefs, Pierre Franey. This is meant as a main dish, but also makes a nice first course if served in smaller quantities.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
  2. Combine scallions and tomato in mixing bowl.
  3. Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan. Add scallops and poach 2 minutes. Drain and let cool to room temperature.
  4. Add scallops and vinaigrette to tomato mixture; toss to combine well. Taste and adjust seasonings.
  5. Separate lettuce leaves and arrange in bed on each of 4 serving plates. Spoon scallop salad on lettuce and serve at once.

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