Warm scallop salad with lamb's lettuce and tea-infused vine
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 Posted to MM-Recipes Digest V4 #054 by Linda Place <placel@...> on Feb 22, 1997.