Sea Scallops With Red Lettuces And Warm Tarragon Vinaigrette

By Linda Arnaud

A lovely first-course for special holiday dinners, Linda Arnaud's recipe for Sea Scallops with Red Lettuces and Warm Tarragon Vinaigrette is divine, and surprisingly quick and easy to prepare! www.piper-heidsieck.com

Salad:

¾		cup Tarragon Vinaigrette, plus additional for serving (recipe below)
2		heads radicchio, exterior leaves discarded, thinly sliced
4 to 5		heads red endive or radicchio di Treviso or other red-tipped lettuce leaves
10		red radishes, washed, trimmed, and thinly sliced into rounds
2		tablespoons extra virgin olive oil
2		tablespoons finely chopped shallots
30		large (or 40 small) sea scallops
2		tablespoons red wine vinegar

Vinaigrette:

¼		teaspoon sea salt
8		grindings black pepper
1		tablespoon Dijon mustard
2		teaspoons minced shallot
¼		cup white wine vinegar
1/3		cup extra virgin olive oil
¼		cup peanut oil
1		tablespoon finely chopped fresh tarragon

Pour ¼ cup of the vinaigrette into a mixing bowl, add the radicchio, and toss to coat well.

Separate and wash the endive leaves. Divide the endive leaves equally among 10 serving plates and arrange in a fanlike pattern. Place the dressed radicchio and the radishes on the plates on top of the endive ends. Set aside.

Heat the oil in a skillet or saute pan over medium-high heat and add the shallots; cook until translucent. Add the scallops to the pan, in batches if necessary, and cook for about 2 minutes per side, or until they are golden. Transfer the scallops to a warm plate and loosely cover with foil.

Increase the heat under the pan and add the vinegar, scraping up any browned bits with a wooden spoon; cook for 1 minute, or until the vinegar has evaporated. Reduce the heat to low and add the remaining ½ cup vinaigrette; cook for 1 minute.

Return the scallops to the pan and cook just long enough to toss and coat with the sauce. Immediately remove the pan from the heat and arrange 3 scallops on each plate of salad. Spoon the pan sauce over the scallops and serve immediately. Pass a pitcher of extra vinaigrette at the table.

Recipe serves 10.

Combine the salt, pepper, mustard, shallots, and vinegar in a measuring cup or bowl. Mix the two oils together in another measuring cup and gradually whisk them into the vinegar mixture, pouring in a slow steady stream. Stir in the tarragon.

Recipe makes ¾ cup.