Recipe by JackieOhNo!
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.
- 6 tablespoons olive oil
- 1 1⁄2 tablespoons sherry wine vinegar or 1 1⁄2 tablespoons red wine vinegar
- 1 fresh jalapeno pepper, seeded, minced
- 2 teaspoons freshly ground cumin seeds
- salt & freshly ground black pepper
- 4 scallions, chopped (white and light green parts)
- 1 large tomatoes, peeled, seeded, chopped
- 3 cups water
- 1 cup dry white wine
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1 bay leaf
- 5 whole black peppercorns
- 1 lb bay scallop
- 1 head bibb lettuce (or radicchio, or a combination of the two)
Directions See How It's Made
- Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
- Combine scallions and tomato in mixing bowl.
- 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.
- Add scallops and vinaigrette to tomato mixture; toss to combine well. Taste and adjust seasonings.
- Separate lettuce leaves and arrange in bed on each of 4 serving plates. Spoon scallop salad on lettuce and serve at once.