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Epicurious

Endive and Scallop Salad with Champagne Vinaigrette

1.3

(1)

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1/2 cup canola oil
1 plum tomato, chopped
1/4 cup Champagne vinegar
1 teaspoon honey
1/4 cup Johannisberg Riesling wine
1/4 cup olive oil
1 medium shallot, chopped
12 ounces sea scallops, each cut horizontally in half
8 small heads of Belgian endive, trimmed, cored, leaves separated
1 5-ounce bag mixed baby greens (about 10 cups)
3 plum tomatoes, halved, sliced
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced

Preparation

  1. Step 1

    Puree first 4 ingredients in blender until smooth. (Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature and whisk before using.)

    Step 2

    Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 minute. Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices. Whisk 1/3 cup juices into vinaigrette. Season with salt and pepper. Toss scallops with 3 tablespoons vinaigrette.

    Step 3

    Line each of 8 plates with 5 endive leaves. Combine remaining endive leaves, greens, tomatoes, bell pepper, and onion in large bowl. Toss with enough vinaigrette to coat salad. Divide salad among plates. Divide scallops among salads; serve.

TagsSaladEndiveChicoryLeafy GreensVegetableScallopShellfishSeafoodPlum TomatoTomatoStarterDinnerDairy FreeGluten FreeNut FreeSimmerBlenderBon Appétit
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