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Receta Grilled Sea Scallops And Tomatoes With Olive Vinaigrette
by Global Cookbook

Grilled Sea Scallops And Tomatoes With Olive Vinaigrette
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Ingredientes

  • 1/4 c. Minced pitted Kalamata or possibly brine-cured black olives
  • 1 Tbsp. Finely minced bottled roasted red pepper
  • 1/2 tsp Chopped garlic
  • 1 tsp Dijon mustard
  • 1 Tbsp. Red-wine vinegar
  • 1/4 tsp Fresh lemon juice
  • 1/4 c. Extra virgin olive oil, (preferably extra-virgin)
  • 1/2 lb Sea scallops, rinsed and liquid removed
  • 2 med Vine-ripened tomatoes, cut into wedges
  • 2 c. Arugula, stems discarded and leaves washed well and spun dry

Direcciones

  1. In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste till smooth. With motor running, add in 3 Tbsp. oil in a stream and blend vinaigrette till emulsified.
  2. Throw away small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining Tbsp. oil and salt and pepper to taste.
  3. Heat a well-seasoned ridged grill pan over high heat till warm and grill scallops till just cooked through, 2 to 3 min on each side. Transfer scallops to a plate and keep hot. Grill tomatoes over high heat till tender and lightly charred, 1 to 2 min on each side.
  4. Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if you like.
  5. Serves 2.