' Beringer - Seared Scallops with Sweet Baby Greens and Citrus Shallot Vinaigrette
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Seared Scallops with Sweet Baby Greens and Citrus Shallot Vinaigrette

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Recipe by Chef Dana Robbers - Sous Chef, Beringer Vineyards
At a Glance
Prep Time:
Cook Time:
Serves: 4
Equipment

Bowl
Non-stick skillet

Ingredients

8 Day Boat (u10) scallops

2 tsp. corn oil

2 tsp. olive oil

1/4 tsp. kosher salt

Cracked pepper

2-4 heads of baby greens cleaned and spun dry (mixed variety)

1 large shallot diced

 2 Tbsp. citrus juice

3 Tbsp. sherry wine vinegar

1/2 tsp. kosher salt

Freshly ground pepper 

1 cup very good quality olive oil

Directions

1. Pre-heat oven to 400 degrees
2. Put the diced shallots in a bowl with the vinegar, citrus juice, salt and pepper. Allow this to infuse for 10-15 minutes. Whisk in the olive oil.
3. Adjust the seasoning to taste.
4. Salt the 8 scallops on both sides and set aside.
5. Heat the 4 teaspoons of oil in a non-stick skillet until almost smoking hot.
6. Sear both sides of scallop until crusted golden. Remove to a pan with a rack (sprayed with oil).
7. Finish for 3-4 minutes in the preheated oven.

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