This scallop and pear salad is adapted by James T. Farmer III, author of A Time to Cook, from a recipe by a friend of his from Montgomery, Ala. The recipe includes his go-to vinaigrette. “I’ve used it on many a salad and as a marinade,” he says.
Scallop and Pear Salad
2 heads butter lettuce, torn into bite-size pieces
1 head small red lettuce, torn into bite-size pieces
1 small head or 1 cup baby arugula or spinach
13 medium to large scallops or 2 dozen baby scallops
Salt and freshly ground black pepper, to taste
2 T. olive oil or pecan oil
2 T. butter
1/4 c. white wine
2 ripe pears, sliced lengthwise and tossed in a bit of lemon juice
Thin slices hard Italian cheese such as Parmesan or asiago
Vinaigrette (recipe below)
Mix the greens and divide among individual plates.
Wash and pat dry the scallops. Salt and pepper the top of each. In a sauté pan over medium heat, add oil and butter. Once the butter has melted, add the scallops, seasoned side down. Brown each side 1 to 2 minutes, until a browned, crispy crust forms. Season the other side of the scallops, add wine to deglaze the pan and move scallops from the pan onto plated beds of salad greens.
Add sliced pears and cheese and drizzle with vinaigrette.
Makes about 1/2 cup
Juice of 1 lemon
1 T. minced garlic
1 t. Dijon mustard
1/4 t. salt
1/4 t. freshly ground black pepper
1/4 t. Morton Nature’s Seasons
1/2 c. olive or pecan oil
1 t. finely chopped seasonal herbs
Whisk together or shake all ingredients vigorously in a lidded jar.
Recipe from A Time to Cook by James T. Farmer III (Gibbs Smith, 2013)