Scallop Salad with Grainy Mustard Vinaigrette



This salad is easy to make and elegant to serve. The earthy taste of the walnut oil in the dressing and the sesame seeds in the salad contrast with the sweetness of the scallops. The seaweed base and scallop shell are optional; however, many stores have seaweed, because lobsters are shipped in it, and scallop shells are sold in cookware shops.

Serves 4

Grainy Mustard Vinaigrette
1 tablespoon whole-grain mustard
2 tablespoons red wine vinegar
3 tablespoons canola or vegetable
3 tablespoons walnut oil, or olive oil
Salt and freshly ground black pepper to taste

Salad
2 Belgian endives, cored, leaves cut into 1/16-inch julienne
2 tablespoons finely diced tomato
2 teaspoons minced fresh chives
1 teaspoon minced fresh cilantro
1 teaspoon sesame seeds, toasted
2 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
4 large sea scallops
Fresh seaweed, optional

To make the dressing: Whisk the mustard and vinegar together in a small non-aluminum bowl. Slowly whisk in the oils. Season with salt and pepper and set aside.

To make the salad: In a medium bowl, toss the julienned endive with the tomato, chives, cilantro, sesame seeds, olive oil, and lemon juice. Season with salt and pepper. Heat a medium nonstick sauté pan or skillet over high heat. Season the scallops with salt and pepper and sear for 1 to 2 minutes on each side, until browned on the ends and opaque throughout.

To serve: Place a beg of seaweed on each of 4 serving plates and place a scallop shell in the center. Divide the mustard vinaigrette among the shells and top with a seared scallop. Divide the endive mixture over the scallops.