GRILLED SCALLOP AND ARUGULA SALAD

GRILLED SCALLOP AND ARUGULA SALAD image

Yield 6

Number Of Ingredients 11

1 and half lbs. (750 gr.) large sea scallops
dash of olive oil
1 clove garlic, minced
1 tbsp. fresh tarragon, chopped
1 head of arugula (or 2 heads of radiccio)
2 tbsp. tarragon vinegar
3 tbsp. water
1 tbsp. finely chopped shallots
quarter pound of butter, cut in small pieces
salt and pepper to taste
finely chopped chives for garnish

Steps:

Before grilling the scallops, marinate them in a little olive oil, minced garlic and fresh tarragon, no longer than 20 minutes. Wash and spin dry the lettuce. For the dressing, heat vinegar, water and shallots in a small saucepan over moderate heat to a moist puree. Turn heat to low. Add butter, a few pieces at a time, whisking all the time to produce a creamy sauce. Season to taste with salt and pepper. Add more vinegar if needed. Brush grill with oil Grill scallops over high heat about 1 minute per side, just enough to mark the sides with grill marks. Arrange lettuce on the plates. Place scallops on top and drizzle sauce over top. Garnish with chopped chives.