Olive Oil Poached Scallopswith Baby Lettuces and Red Currant Vinegar
Courtesy of chef Megan Barone
4 large sea scallops, muscle removed, halved horizontally
8 oz mixed baby lettuces (such as romaine and oak)
1 Tbsp mint, finely chopped
1 Tbsp chives, finely chopped
⅓ cup Madonna dell’Olivo EVOO, plus 4 Tbsp for dressing salad
2 Tbsp Acetorium Red Currant Vinegar
2 cloves garlic, peeled and gently crushed
Pinch of Michele Ferrante Controne hot pepper
Piranske Soline Sea Salt
Place ⅓ cup oil, garlic, controne pepper and scallops in a small saucepan. Place over low heat for about 15 minutes, stirring and basting scallops occasionally, until small bubbles start to form in the oil, and the scallops firm up and turn opaque.
Remove from oil, set aside on paper towels to drain, and season with Piranske Soline.
Mix lettuces together with herbs, toss with a pinch of salt, and dress with oil and vinegar. Toss to combine, and arrange to form a bed on a serving platter. Top the greens with the poached scallops. Drizzle the scallops with a splash of extra vinegar , and garnish with chopped mint and chives before serving.