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Categories:Viewed: 66 - Published at: 3 years ago
Ingredients
- 2 tablespoons canola oil
- 16 large scallops, cleaned
- Salt and freshly ground black pepper to taste
- 1 clove garlic, cut in half
- 1 pound mache, rinsed and drained
- 4 tablespoons pumpkinseed oil
- 5 teaspoons vinegar
Method
- Warm the canola oil in a large saute pan over high heat.
- Add the scallops, reduce to medium-high, season lightly with salt and freshly ground pepper, and cook for 3 minutes.
- Turn, season lightly again and cook for an additional 2 minutes or until the scallops feel almost firm to the touch.
- Set the scallops aside, discarding the oil.
- Rub the insides of a salad bowl with the garlic halves and discard the garlic.
- Add the mache and 2 tablespoons of the pumpkinseed oil, and toss gently.
- Sprinkle the vinegar over the greens, season lightly with salt and pepper, and toss.
- Divide the salad among four plates.
- Top each with four scallops, drizzle the remaining pumpkinseed oil over the scallops, and serve.
