Printer Friendly Recipe
Serves: 4
Serve with Freestone Vineyards Chardonnay
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For the Scallops:
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2 lbs.
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Scallops |
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Marinade:
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| 1 tsp. |
Red pepper flakes |
| 1 tsp. |
Ground cumin |
| 1 tsp. |
Ground coriander |
| 4 Tbsp. |
Olive oil |
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Salt and pepper, to taste |
Prepare marinade, add scallops and let sit in refrigerator for 1 – 2 hours.
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For the Dressing:
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¼ ea.
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Asian Pear |
| 1 ea. |
chopped shallot |
| 2 tsp. |
Dijon mustard |
| 2 tsp. |
sugar |
| ½ cup |
olive oil |
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Salt and pepper, to taste |
Add all ingredients to blender, slowly drizzling in olive oil as machine is running. Can be prepared 3 days ahead and stored in the refrigerator.
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For the Salad:
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1½ cups
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Watercress |
| 1½ cups |
Arugula |
| 1 ea. |
Asian pear, cored and sliced |
| 1 ea. |
Lime, juiced |
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Crumbled goat cheese to taste |
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Salt and pepper, to taste |
To Serve:
Place scallops in a very hot skillet and cook approximately 2 minutes on each side until golden (be careful not to overcook as scallops will become rubbery). Remove scallops and deglaze pan with a touch of Freestone Chardonnay. Add the sliced pear to the skillet for no more than 10 seconds.
Place a mound of greens & pear slices on plate and surround with 4 - 5 scallops. Drizzle dressing around plate and over salad then ½ tsp. of the lime juice. Top with crumbled goat cheese. |
