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SCALLOP BEET SALAD WITH BIBB LETTUCE AND ORANGE VINAIGRETTE
Serves 2
INGREDIENTS:
8 Sea Scallops
1 tbsp olive oil (15 ml)
salt and pepper to taste
1 head of Bibb lettuce
1 orange, zest and segments
1 shallot, sliced
1 tsp (5ml) balsamic vinegar
1 tbsp (15 ml) Dijon mustard
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) chives, minced
1 large red beet, roasted and sliced into wedges
METHOD:
Preheat oven to 450F (232C) degrees. Wrap Beet in foil and roast on a cookie sheet for 30-40mins until tender. Unwrap allow to cool, and set aside.
For vinaigrette, combine mustard and vinegar in a bowl, slowly add olive oil whisking all the while until emulsified. Add chives, salt and pepper to taste, and set aside.
Heat oil on medium high flame. Pat scallops dry, very well with a paper towel. Season with salt and pepper on each side.
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