Seared Scallops on Apple & Celery Slaw with Reisling Vinaigrette

By Grammie926

Light and delicious snack, appetizer or meal - just double up on the scallops.

Ingredients

• Scallops
• 4 large scallops
• 1 tbsp olive oil
• Sea salt
• Heat pan with olive oil on medium-high heat
• Sear scallop on both sides, 1 minute per side
• or until golden brown colour develops.
• Season with salt.
• Slaw
• 1 Granny Smith apple.
• 1 stalk of celery.
• Julienne apple and celery, season lightly
• with salt and pepper and toss with 1 tbsp
• of vinaigrette.
• Serve seared scallops on top of apple salad.

Preparation

Step 1

Vinaigrette
1/3 cup olive oil
1/3 cup vegetable oil
1 tbsp. grainy mustard
1/2 cup Riesling
5 peppercorns
1 shallot, diced
1/4 cup rice or white wine vinegar
1 tsp. sea salt
1 tsp. black pepper
Reduce wine, shallots & peppercorns in a
saucepan by half, and let cool.
Whisk in vinegar & mustard until combined.
Drizzle in olive and vegetable oils mixing
until blended.
Season with salt and pepper.
Vinaigrette will keep in fridge up to two weeks.