by kirra » Sun Sep 28, 2008 6:42 pm
Chile Honey Scallop Salad
Ingredients:
1 pound sea scallops - bay scallops can be substituted
2 cups spring salad mix
1 tomato divided into wedges
2 slices red onion
1 clove garlic
2 Tablespoon olive oil
2 Tablespoon butter
3 Tablespoon chile honey sauce (or more according to taste)
Fresh ground pepper
Preparation:
Wash and shake or spin dry lettuce mix. Cut tomato into wedges and set aside. Cut two slices from red onion. Cut red onion slices into dice and add to the salad mix.
Peel and slice one garlic clove. Heat oil in frying pan over medium heat, add garlic. Sauté garlic in olive oil until soft. Remove garlic from pan and add butter. When butter is melted add scallops and sauté until the scallop offers some resistance when pressed on with a spoon.
Mound the salad unto dinner plates. Arrange the tomato wedges around the outside of the plate alternating with spoonfuls of ranch dressing. Place the scallops on top of the salad. Season with freshly ground black pepper. Serves 2.
[b][size=150]Chile Honey Scallop Salad [/size]
Ingredients:[/b]
1 pound sea scallops - bay scallops can be substituted
2 cups spring salad mix
1 tomato divided into wedges
2 slices red onion
1 clove garlic
2 Tablespoon olive oil
2 Tablespoon butter
3 Tablespoon chile honey sauce (or more according to taste)
Fresh ground pepper
[b]Preparation:[/b]
Wash and shake or spin dry lettuce mix. Cut tomato into wedges and set aside. Cut two slices from red onion. Cut red onion slices into dice and add to the salad mix.
Peel and slice one garlic clove. Heat oil in frying pan over medium heat, add garlic. Sauté garlic in olive oil until soft. Remove garlic from pan and add butter. When butter is melted add scallops and sauté until the scallop offers some resistance when pressed on with a spoon.
Mound the salad unto dinner plates. Arrange the tomato wedges around the outside of the plate alternating with spoonfuls of ranch dressing. Place the scallops on top of the salad. Season with freshly ground black pepper. Serves 2.