Pan Seared Diver Scallops with Baby Winter Lettuces, lentils, roasted red pepper, toasted walnuts, radishes with a Red Wine/Pomegranate Vinaigrette
Serves 6 to 8 people
18 large diver sea scallops
Greek or Italian extra virgin olive oil**
2 to 3 lbs of lettuces such as Arugula, Watercress, Chicory or Dandelion, washed
1 c. brown lentils* (cook ahead of time using dried lentils and add spices and herbs to the water for extra flavor)
1 to 2 roasted red peppers, diced small* (an easy way to roast fresh red peppers is to hold them with tongs over a gas flame on your range and brown. Place in a bowl and cover with plastic wrap until cool. Skin them and remove the seeds before chopping)
½ c. toasted walnuts* (to toast walnuts, place nuts on a baking sheet, lightly salt and pepper and drizzle a little olive oil over them and bake at 375 degrees until lightly toasted)
½ c. pomegranate
½ c. julienned radishes
Red Wine/Pomegranate Vinaigrette
Fresh ground pepper
½ c. flat leaf Italian parsley, chopped
Fresh lemon juice
Extra virgin olive oil
Peeled orange slices for garnish
Rinse and pat dry scallops. Sprinkle with some sea salt and fresh ground pepper. Heat a small amount of olive oil in a sauté pan to medium to high heat. Add seasoned scallops and cook for 2 to 3 minutes until golden brown and caramelized. Remove from heat immediately and top with parsley and add fresh squeezed lemon juice.
In a large bowl, add lettuces, lentils, roasted pepper, walnuts, pomegranate and radishes. Toss and dress with Vinaigrette but don't soak the salad. Place on a serving platter and top with seared scallops. Garnish with fresh peeled orange slices and serve.
*These items should be done ahead of time
**Invest in a good brand of olive oil, this makes the end result much tastier.
This recipe not only tastes great, but it is good for you, too. It is nutritionally packed with Mediterranean flavors and ingredients. Also, omit the scallops and this becomes a great, healthy vegetarian dish!
Noon Cooking - January 22, 2013
1720 Valley View Drive