Marinated Scallop Salad with Fresh Pear

Marinated Scallop Salad with Fresh Pear

Printer Friendly Recipe

Serves: 4

Serve with Freestone Vineyards Chardonnay

For the Scallops:

2 lbs.



1 tsp. Red pepper flakes
1 tsp. Ground cumin
1 tsp. Ground coriander
4 Tbsp. Olive oil
  Salt and pepper, to taste

Prepare marinade, add scallops and let sit in refrigerator for 1 – 2 hours.

For the Dressing:

¼ ea.

Asian Pear
1 ea. chopped shallot
2 tsp. Dijon mustard
2 tsp. sugar
½ cup olive oil
  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.

For the Salad:

1½ cups

1½ cups Arugula
1 ea. Asian pear, cored and sliced
1 ea. Lime, juiced
  Crumbled goat cheese to taste
  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.