| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood, Greensalads, Restaurants |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Assorted baby greens |
| 1 |
|
Head radicchio, chpd |
| 3/4 |
c |
Virgin olive oil |
| 1 |
lb |
Fresh bay scallops |
| 4 |
cl |
Garlic, minced |
| 2 |
md |
Ripe tomatoes, peeled, seeded, diced |
|
|
Salt and pepper |
| 1/4 |
c |
Red wine vinegar |
| 2 |
ts |
Dijon |
| 1 |
c |
Virgin olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
TASTE OF SF
DIJON MUSTARD VINAIGRETTE
CA Culinary Academy Salad: Arrange greens on 6 chilled plates. Distribute
radicchio equally. Sprinkle approx 2T vinaigrette over each salad. Heat oil
in skillet and saute scallops until opaque, 1 min. Reduce heat and add
garlic and tomatoes. Season with salt and pepper. Heat 1 min. Place scallop
mixture on top of radicchio. Dijon Mustard Vinaigrette: Combine with a
whisk. Season with salt and pepper.
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 11:47:26 -0700
From: Dan Schamber <dansch@haven.ios.com>
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”