Arugula Salad with Seared Scallops

Serves 4 to 6

Arugula and crisp Boston lettuce join roasted walnut oil, freshly sliced red radishes, white wine vinegar, minced shallot and sweet honey for a salad that accentuates the delicate flavor of fresh sea scallops. Pair with crusty bread and champagne or sparkling water.

Ingredients

1 medium head Boston or Butter lettuce, torn into bite-size pieces
2 cups packed arugula leaves, torn into bite-size pieces
1 cup sliced red radishes
1/3 cup roasted walnut oil
2 tablespoons white wine vinegar
1 small shallot, finely chopped
1/2 to 1 teaspoon honey (optional)
Salt and pepper
1 pound sea scallops
Granulated garlic to taste
1 tablespoon extra virgin olive oil

Method

Toss lettuce, arugula and radishes together in a large salad bowl and set aside. Whisk together walnut oil, vinegar, shallots, honey, and salt and pepper to make a dressing and set aside.

Season scallops all over with salt, pepper and granulated garlic. Heat oil in a large skillet over medium heat. Add scallops, arranging them in a single layer, and cook for about 2 1/2 minutes per side, until cooked through, seasoning again with more salt, pepper and granulated garlic while they're cooking, if you like.

Toss greens with dressing and transfer to individual plates. Top with scallops and serve immediately.

Nutrition

Per Serving: 200 calories (130 from fat), 14g total fat, 1.5g saturated fat, 14g protein, 6g total carbohydrate (less than 1g dietary fiber, 2g sugar), 25mg cholesterol, 320mg sodium

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