Ingredients
1 lb. sea scallops
1 tbsp. plus 1/2 cup olive oil
3/4 tsp. salt
1/2 tsp. fresh-ground black pepper
4 tsp. sherry vinegar or red- or white-wine vinegar
1/2 lb. mixed salad greens (about 4 quarts)
3/4 c. loosely packed basil leaves
3/4 c. loosely packed flat-leaf parsley leaves
1/2 c. loosely packed mint leaves
1/4 c. chopped fresh chives or scallion tops
4 tsp. drained capers
Preparation
Step 1Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.Step 2In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.Step 3Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.Step 4In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.Step 5Variations:
Substitute grilled shrimp for the scallops. Flaked cooked salmon would also be delicious in place of the scallops.Step 6Wine Recommendation: America’s love affair with pinot grigio is based in part on the wine’s versatility, which extends even to many-flavored salads such as this one. Crisp, with a subtle nuttiness and a round, soft, medium body, a pinot grigio from Friuli will also be a perfect partner for the scallops.
