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Salads Boston Harbor Hotel via WBGH
Scallops 1/1/2001

PAN SEARED NANTUCKET SCALLOP & ARUGULA SALAD

Submitted by: Marlys and Glenn

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Servings: 4

Comments:
A favorite recipe from Tom and Stacy. It's all about the sea scallops, the star of this show.

We've had this dish at their home in Boston during Thanksgiving week--a gentle lead in to the grand dinner later in the week. The recipe is in a collection created for WBGH in 2001, called Cooking Around Town.

Ingredients:
Dressing:

1 red onion, peeled
4 tablespoons olive oil
1/3 cup cranberry juice
1/3 cup cider vinegar
1 cup dried cranberries
Salt and pepper to taste

Salad:

1 teaspoon olive oil
1 cups Nantucket scallops
Salt and pepper to taste
4 cups arugula

Directions:
Dressing:

Slice red onion very thin; heat saute pan over medium heat. Add oil and onions to pan, saute for 4 minutes or until onions have turned a golden brown, pour in vinegar and juice. Let simmer 2 minutes, stir in cranberries and season to taste. Place dressing in bowl and let cool.

Heat a nonstick large saute pan over high heat; add oil followed immediately by scallops. Quickly saute both sides for 2 minutes, until scallops turn golden brown. Season to taste and remove from pan onto large plate.

Place arugula into salad bowl; toss in dressing and place onto 4 salad plates. Top with scallops and serve immeditately.

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