Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Warm Scallop Salad




Source of Recipe


Internet


List of Ingredients




1 lb scallops lightly floured
1 head butter lettuce, washed, dried and separated into leaves
1 small head radicchio washed, dried and torn into small pieces
Tomato and arugula salsa

Place mixed lettuce on plates and set aside. Heat some good quality olive oil in saute pan. Add scallops brown on one side, turn and brown lightly on other side. Add 2 Tbsp good quality balsamic vinegar. Remove from heat when liquid is absorbed.

Tomato Arugula Salsa
-2 ripe field tomatoes, chopped
-2 cups chopped fresh arugula
-1/2 cup chopped red onion
-1/2 extra virgin olive oil
-1/4 cup balsamic vinegar

Mix salsa ingredients and season with salt and pepper. Spoon salsa onto prepared lettuce plates. Top with scallops. Optional garnish- strips of roasted red pepper.


Recipe