BOB WAGGONER / l'Ete du Vin / www.nashvillewineauction.com
Diver Scallops Salad with a Pineapple, Pink Peppercorn and Cilantro Salsa
- 4 Large Diver Scallops
- Salt and Fresh Ground White Pepper
- 2 Cups Mixed Baby Lettuces
- ½ Cup Diced Pineapple
- 1 Chopped Shallot
- 1 Tsp Pink Peppercorns
- ½ Lime, Juiced
- 3 Tbsp Olive Oil
- 1 Tbsp Chopped Fresh Cilantro
Heat 1 Tbsp of the olive oil in a small sauté pan. Season both sides of the scallops with salt and pepper. Place them in the hot oil, and sear them for 1 and ½ minutes on each side. Mix the chopped pineapple, shallots, pink peppercorns, lime juice, olive oil with salt, pepper and lastly the chopped fresh cilantro. Arrange the lettuces across 2 plates and place 2 scallops per person over the salads and drizzle with pineapple sauce of the scallops and salad. Serves 2.
