Ingredients:
1 lb scallops lightly floured
1 head butter lettuce, washed, dried and separated into leaves
1 small head radicchio washed, dried and torn into small pieces
Tomato and arugula salsa
Place mixed lettuce on plates and set aside. Heat some good quality olive oil in saute pan. Add scallops brown on one side, turn and brown lightly on other side. Add 2 Tbsp good quality balsamic vinegar. Remove from heat when liquid is absorbed.
Tomato Arugula Salsa
-2 ripe field tomatoes, chopped
-2 cups chopped fresh arugula
-1/2 cup chopped red onion
-1/2 extra virgin olive oil
-1/4 cup balsamic vinegar
Mix salsa ingredients and season with salt and pepper. Spoon salsa onto prepared lettuce plates. Top with scallops. Optional garnish- strips of roasted red pepper.
Instructions:
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
