Scallop Salad with Vanilla Basil Vinaigrette

[onlypaid]

by Chef Bradley Manchester

Summary: Seared scallops served with mixed baby salad greens and topped with vanilla-infused basil vinaigrette.

Cooking time (duration): 15

Number of servings (yield): 4

Culinary tradition: French

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8 large, dry-pack scallops
½ cup olive oil
1 tart apple (Granny Smith), cored and sliced
Salad mix: pea shoots, micro basil, micro spinach, mico arugula, and beet sprouts, or Spring salad mix of choice
Salt and freshly ground black pepper

For vinaigrette:

In large, heavy cooking pan over high heat, heat olive oil.
Add scallops in single layer, reduce heat to medium; let cook until bottoms of scallops are carmelized, about 2-3 minutes.
Turn and cook another 2-3 minutes. Do not overcook.
Prepare vinaigrette: In small saucepan over medium heat, mix vinegar, sugar, vanilla beans, and vanilla extract. Bring to boil and lower to simmer; reduce to syrup. Remove from heat and let cool. Remove vanilla bean pods. Add mixture to blender with fresh basil. Pulse briefly, then blend well, stopping blender and stirring if necessary until thoroughly mixed. Strain if desired or serve thick.
In medium mixing bowl, add apple slices to salad mix. Spoon 1 Tbsp. vinaigrette dressing over and mix well. Season with salt and pepper.
To serve: On long plate, place one scallop on each end. Mound salad in center. Garnish with additional apple slices. Sprinkle with vinaigrette dressing.