Warm Scallop Salad With Cider Dressing

Submitted by Chef Kate

"In honor of St. Patrick's day, this is a great use for Irish hard cider though any sort will do (even the non-alcoholic sort). From the Baltimore Sun."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• For the CIDER DRESSING

• 354.88 ml cider (Magners Irish or a similar brand of fermented cider )
• 9.85 ml Dijon mustard
• 78.78 ml sunflower oil
• 29.58 ml hazelnut oil
• salt & freshly ground black pepper

• For the SALAD

• 29.58 ml extra virgin olive oil
• 907.18 g sea scallops
• salt & freshly ground black pepper
• 1 head bibb lettuce or 1 head boston lettuce
• 1 avocado, peeled and diced
• 2 granny smith apples, peeled, cored and diced
• 14.79 ml fresh flat leaf parsley, minced
• 14.79 ml fresh dill, minced
• 14.79 ml fresh chives, minced

directions

1. To make the dressing, bring cider to a boil in a small saucepan over medium heat. Cook for 8 to 10 minutes, or until reduced by about two-thirds. Remove from heat and let cool 5 minutes.
2. Whisk in mustard, sunflower oil, hazelnut oil, and salt and pepper to taste. Set aside.
3. To start the salad, in a large skillet over medium heat, warm the oil.
4. Cook scallops, turning once or twice, for 2 to 3 minutes or until opaque. Remove immediately from heat and season to taste with salt and pepper.
5. To compose the salads, in a large bowl, toss lettuce, avocado, apples, parsley, dill and chives with half the dressing.
6. Divide into neat piles in centers of 4 to 6 salad plates and top with scallops.
7. Drizzle remaining dressing over top and add a few grindings of pepper.