Scallops With Salad Greens

Name: Scallops With Salad Greens
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pound sea or bay scallops; Salt to taste, if desired; Freshly ground pepper to taste; 4 tablespoons olive oil, approximately; 1/4 pound red leaf lettuce; 1/4 pound corn salad, field salad or mache, available at many greengrocers; 1 small bunch watercress; 1/4 pound radicchio; 2 tablespoons plus 1/2 teaspoon balsamic vinegar; 1 1/2 tablespoons butter; 1 fresh or canned black truffle shaved as thinly as possible, optional

By Craig Claiborne

Updated Oct. 11, 2023

Total Time: 40 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:4 servings

1pound sea or bay scallops
Salt to taste, if desired
Freshly ground pepper to taste
4tablespoons olive oil, approximately
¼pound red leaf lettuce
¼pound corn salad, field salad or mache, available at many greengrocers
1small bunch watercress
¼pound radicchio
2tablespoons plus ½ teaspoon balsamic vinegar
1½tablespoons butter
1fresh or canned black truffle shaved as thinly as possible, optional

Ingredient Substitution Guide

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Preparation

Step 1
If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
Step 2
To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
Step 3
Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
Step 4
If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
Step 5
Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
Step 6
Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining ½ teaspoon vinegar.
Step 7
Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.