Endive and Scallop Salad with Champagne Vinaigrette

Ingredients

  • ½ small red onion
  • 1 plum tomato
  • 1 5-ounce bag mixed baby greens
  • ½ cup canola oil
  • 12 ounces sea scallops, each cut horizontally in half
  • ¼ cup Johannisberg Riesling wine
  • 1 red bell pepper
  • + 6 more ingredients
    • 3 plum tomatoes
    • 1 medium shallot
    • ¼ cup olive oil
    • 8 small heads of Belgian endive
    • 1 teaspoon honey
    • ¼ cup Champagne vinegar

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.) Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 m...

View full recipe at Epicurious

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