Arugula And Scallop Salad Recipe
Ingredients
| 1 small bunch of arugula | ||
| 2 tablespoons olive oil, preferably extra-virgin | ||
| Ground black pepper | 1 To taste | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 pound bay scallops, trimmed of onnecting muscle | ||
| 1 small or 1/2 of a large red or yellow bell pepper, cut into thin lengthwise strips | ||
| Jicama | 1 Small, cut into thin strips | |
| 1/2 of a small fennel bulb—trimmed, cored and cut into thin lengthwise strips | ||
| Chives | 1 Tablespoon, minced | |
| Dried tarragon | 2 Teaspoon, minced | |
| Parsley | 2 Teaspoon, minced | |
| Salt | To Taste | |
Directions
1. Toss the arugula with 1/2 tablespoon of the olive oil and divide between 2 plates. Season lightly with salt and black pepper.
2. In a large skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the garlic and saute over moderately high heat for 30 seconds. Add the scallops and continue to cook, tossing, for 1 minute.
3. Add the bell pepper, jicama and fennel. Cook, tossing, until the scallops are opaque throughout and the vegetables are warmed through. Add the chives, tarragon, parsley, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Toss well and arrange over the arugula.
2. In a large skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the garlic and saute over moderately high heat for 30 seconds. Add the scallops and continue to cook, tossing, for 1 minute.
3. Add the bell pepper, jicama and fennel. Cook, tossing, until the scallops are opaque throughout and the vegetables are warmed through. Add the chives, tarragon, parsley, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Toss well and arrange over the arugula.
Chef
