Warm scallop salad with lamb's lettuce & tea-

4 Servings

Ingredients

Quantity Ingredient
8 larges Sea scallops; about 1/2 lb
3 cups Lamb's lettuce (mache); loosely packed
1½ tablespoon Ceylon Tea-Infused Vinegar see recipe
3 tablespoons Vegetable oil
1½ tablespoon Olive oil
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
½ ounce Black truffle; trimmed and thinly sliced (optional)
1 tablespoon Fresh chervil; snipped OR
½ teaspoon Fresh tarragon; MIXED WITH
1 teaspoon Fresh parsley; chopped

Directions

CEYLON TEA VINAIGRETTE

GARNISH

Put the scallops in a single layer on the steamer rack, set over simmering water, cover, and steam 2 minutes just to firm the flesh.

Cut the scallops crosswise into thin slices, and put them in a serving bowl. Add the lettuce, then add the vinegar and oils and sprinkle with the salt and pepper. Mix well. Sprinkle with the chervil or the chopped tarragon and parsley. If you have one, add the truffle, and serve.

Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by Jacques Maniere; translated by Stephanie Lyness

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