- 4
Ingredients
- Cider Dressing:
- 1-1/2 cups Magners Irish cider or similar fermented cider
- 2 tsp. Dijon mustard
- 1/3 cup sunflower oil
- 2 Tbsp. hazelnut oil
- Salt and freshly ground pepper to taste
- Salad:
- 2 Tbsp. extra virgin olive oil
- 2 pounds sea scallops
- Salt and freshly ground pepper to taste
- 1 head Bibb or Boston lettuce, shredded
- 1 avocado, peeled and diced
- 2 Granny Smith apples, peeled, cored, and diced
- 1 Tbsp. minced fresh flat-leaf parsley
- 1 Tbsp. minced fresh dill
- 1 Tbsp. minced fresh chives
- Freshly ground pepper
Preparation
Step 1
To make the dressing: In a small saucepan over medium heat, bring the cider to a boil. Cook for 8 to 10 minutes, or until reduced by two thirds. Remove from the heat and let cool for 5 minutes. Whisk in the mustard, sunflower oil, hazelnut oil, salt and pepper. Set aside.
To start the salad: In a large skillet over medium heat, heat the oil. Cook the scallops, turning once or twice, for 2 to 3 minutes, or until opaque. Remove immediately from the heat and season with salt and pepper.
To compose the salads: In a large bowl, toss the lettuce, avocado, apples, parsley, dill and chives with half the dressing. Divide into neat piles in the center of 4 salad plates and top with scallops. Drizzle the remaining dressing on top and add a few grinds of pepper.