Warm Scallop Salad with Tomato, Mint, and Lime Dressing
Procedure
Chef's Critique - Beautiful sear on the scallop, better knife cuts on the tomatoes, make sure leaves are face-up.
My Critique - More lime in the dressing, nice sear on the scallop
Group Critique - Overall good
- 1 Heat the olive oil. Sauté the shallots until soft, but do not brown.
- 2 Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.
- 3 If using sea scallops, remove the small white muscle. If scallops are 1 inch (2.5 cm) in diameter or larger, cut the scallop in half, lengthwise, before using.
- 4 Heat the olive oil. Add the scallops and sauté over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. Remove from heat.
- 5 Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm.
- 6 Divide the watercress evenly among plates. Place the scallops with dressing in the center of the watercress.
Chef's Critique - Beautiful sear on the scallop, better knife cuts on the tomatoes, make sure leaves are face-up.
My Critique - More lime in the dressing, nice sear on the scallop
Group Critique - Overall good