Strawberry, Seared Scallop & Arugula Salad w/ Lemon Viniagrette

Photo by: mattcrane726
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by mattcrane726

about 1 year ago

This recipe was entered in the contest for Your Best Arugula Recipe.


A very light, clean & bright dish for a hot summer's day or night. You can make your viniagrette a day or two ahead to save you some time & maybe even make extra to use on another salad or dish. Experiment with other proteins, fruits & nuts to expand your options all season.

Serves 4

Lemon Viniagrette:

  • 1/2 cup Fresh squeezes lemon juice
  • 1/2 cup Champagne vinegar
  • 2 teaspoons Finely minced shallot
  • 1-1/2 cup WF 365 Organic Canola Oil (or another neutral oil such as grapeseed)
  1. In a small bowl, combine & whisk together vinegar & lemon juice.
  2. SLOWLY, pour in & whisk canola oil.
  3. Stir in shallots & refrigerate. (This is a "broken" viniagrette, meaning the ingredients may seperate after sitting. However, a quick whisk or stir will reincorporate everything.)

Salad Components:

  • 12 U-10 or U-15 fresh sea scallops (abductor muscle removed)
  • 1-1/2 cup Marcona almonds (crushed or whole)
  • 3 cups Fresh strawberries
  • 2-4 ounces Grated Parmesan Reggiano or Pecorino (or buy grated if you prefer)
  • 2 tablespoons WF 365 Organic Canola Oil
  • Sea or Kosher Salt
  1. Wash & pat dry arugula, refrigerate.
  2. Remove stems & cut strawberries in half lenthgwise, refrigerate.
  3. Remove scallops from refrigerator, remove allow to come up to room temperature. Salt each side generously. Add canola oil to a large, oven safe pan & heat over med.-high heat until oil shimmers.
  4. Add scallops, taking care not to crowd pan, (cook in multiple batches if necessary). Cook 2-4 minutes on each side to lightly brown or until scallop naturally "releases" from pan, (cook longer if well done scallop is desired). Set cook scallops aside & allow to rest while assembling salad.
  5. In a large bowl, combine arugula, strawberries & almonds. Liberally dress salad & gently toss to incorporate all ingredients.
  6. Portion out individual plates (or a communal plate if desired) of dressed salad mix. Plate scallops on top of dressed salad & grate (or sprinkle pre-grated) cheese to finish.
Edamam

Nutrition Info:

PER SERVING:

  • 659827 calories
  • 74626g total fat
  • 5495g saturated fat
  • 10mg cholesterol
  • 143407mg sodium
  • 21g carbohydrate (8g dietary fiber, 8g sugar)
  • 16g protein
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