A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops. Mix and match the herbs to your liking; you could even use all parsley if you prefer. Just make sure you have a total of two cups.
- 1 pound sea scallops
- 1 tablespoon plus 1/2 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 4 teaspoons sherry vinegar or red wine vinegar or white wine vinegar
- 1/2 pound mixed salad greens (about 4 quarts)
- 3/4 cup loosely packed basil leaves, torn in half
- 3/4 cup loosely packed flat-leaf parsley leaves
- 1/2 cup loosely packed mint leaves
- 1/4 cup chopped fresh chives or scallion tops
- 4 teaspoons drained capers
Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In a glass or stainless steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
In a large glass or stainless steel bowl, combine the mixed greens, basil, parsley, mint and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
Tip: VARIATIONS: <br> *Substitute grilled shrimp for the scallops.
*Flaked cooked salmon would also be delicious in place of the scallops. WINE RECOMMENDATION: America's love affair with pinot grigio is based in part on the wine's versatility, which extends even to many-flavored salads such as this one. Crisp, with a subtle nuttiness and a round, soft, medium body, a pinot grigio from Friuli will also be a perfect partner for the scallops.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
443 calories; 32g total fat; 37mg cholesterol; 751mg sodium; 14g carbohydrates; 8g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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