Grilled Scallops with Spring Greens
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- Yield Serves 4
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Ingredients
- Nonstick cooking spray
- 12 large sea scallops
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon herbed Dijon mustard
- 1 teaspoon sherry vinegar
- 1 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon walnut oil
- 1 teaspoon boiling water
- 4 cups mixed greens (baby spinach, arugula, mache)
- 1/4 cup coarsely chopped basil leaves
- 1 teaspoon chopped fresh tarragon
- Four 6-inch bamboo skewers, soaked in water
Directions
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Spray a ridged cast-iron stove-top griddle or outdoor grill with nonstick cooking spray and preheat it. Season the scallops lightly with salt and pepper, thread 3 on each side of the skewers, and grill about 1 1/2 minutes per side, or until slightly firm. Remove and set aside.
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Meanwhile, place the mustard, vinegar, lemon juice, and a pinch of salt and pepper in a small food processor. With the machine running, add the oils in a stream. Process for about 30 seconds, then add the boiling water and process for about 10 seconds more.
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Mix the lettuces with the herbs and the dressing, reserving about 2 teaspoons of dressing. Divide the lettuces evenly among 4 plates. Arrange 3 scallops on each plate, drizzle with the reserved dressing, and serve.
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