Recipe - Sauteed Scallops With Watercress And Corn Salad

One fourth teaspoon Dijonstyle mustard
1 tablespoon Balsamic vinegar
3 tablespoon Olive oil
One half pound Sea scallops
2 tablespoon Minced shallot
1 lg Bunc watercress; coarse
stems
; discarded, rinsed
; and spundry (about
; 3 cups)
1 Carrot; shredded
One half cup Cooked fresh or thawed
frozen corn
; kernels

In a small bowl whisk together well the mustard, the vinegar, 2 tablespoons
of the oil, and salt and pepper to taste. In a skillet (preferably
nonstick) just large enough to hold the scallops in one layer heat the
remaining 1 tablespoon oil over moderately high heat until it is hot but
not smoking and in it saute the scallops, patted dry and seasoned with salt
and pepper, for 2 minutes on each side, or until they are just golden and
cooked through. With a slotted spoon transfer the scallops to a bowl and
keep them warm. To the skillet add the shallot and about 1 tablespoon of
the vinaigrette and cook the mixture over moderate heat, stirring, until
the shallot is softened. Remove the skillet from the heat, add the
scallops, and shake the skillet to coat them with the vinaigrette. In
another bowl toss the remaining vinaigrette with the watercress, the
carrot, and the corn, divide the salad between 2 dinner plates, and arrange
half the scallops around each salad.

Serves 2.

Gourmet June 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.