Boulders' Diver Sea Scallops With Fresh Field Greens

Recipe Ingredients

		Salad
6		Sea scallops - grilled (large)
6 oz	170g	Baby lettuces - (to 8)
2		Golden beets - cut in eighths,
		And roasted
2		Red beets - cut in eighths,
		And roasted
2 oz	56g	Leeks - julienned, fried
1 oz	28g	Canola oil - for frying
1 oz	28g	Lemon basil vinaigrette - (see below)
		Grilled Lemon Basil Vinaigrette
1 teaspoon	5ml	Chopped shallots
2 teaspoons	10ml	Chopped ginger
6		Lemons - cut in half, grilled
2 tablespoons	30ml	Orange juice
1/2 cup	118ml	Rice wine vinegar
1 teaspoon	5ml	Balsamic vinegar
2 tablespoons	30ml	Honey
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped basil

Recipe Instructions

To make salad: Peel and slice beets. Place them in a small roasting pan and bake for 10 to 15 minutes at 350 degrees. Wash baby lettuces and pat dry. Cut leeks and fry quickly in a medium saucepan over medium heat; remove and place on a paper towel to blot.

Arrange lettuces on a plate. Tuck 3 scallops in the lettuce. Alternate the two colors of beets around the plate. Lightly drizzle the dressing over the lettuce and spoon some over each scallop. Garnish the salad with crispy leeks.

To make dressing: Juice the lemons into a blender cup, being careful to strain for the seeds. Add rice wine vinegar, shallots and ginger. Blend together. Add balsamic vinegar, honey and orange juice; season with salt and pepper. Remove from blender and place in a bowl. Add basil a few minutes before you are ready to serve the salad.

This recipe yields 4 servings.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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