This salad is the perfect dish to serve up during the warmer weather. My wife loves grilled scallops and this dish is always a hit at home. Enjoy with a fresh pitcher of sangria and arepas. Okay, let’s get to work.
Recipe Serves 4
12 Large scallops, side muscles trimmed, halved horizontally
Garlic Oil (Recipe below)
Kosher salt and freshly ground black pepper
1 Avocado, pitted, peeled, and diced into bite-size chunks
1 Granny Smith apple, seeded and sliced into segments
1 Yellow or Red Tomato seeded and minced
8 Red grape tomatoes, halved
2 Large handfuls baby arugula
Mustard Vinaigrette (recipe below) according to taste
Thread the scallops onto 4 metal skewers and coat the scallops lightly with garlic oil. Sprinkle with salt and pepper.
Light a fire in a charcoal or gas grill. Grill until the scallops are just opaque in the center, occasionally brushing with more garlic oil, about 3 minutes per side. Set aside
In a large bowl, combine the diced avocado, apple, tomatoes, and baby arugula. Add the Mustard Vinigrette and toss lightly. Serve immediately on either a platter or individual plates, topped with the grilled scallops.
Garlic Oil
1/2 garlic glove, roasted, minced (it’s like a paste, so you should cut and/or mash the garlic to break it into smaller pieces for mixing with the oil.)
1/2 cup olive oil
Juice of 1 small lime
Combine the three ingredients in a bowl and whisk until well blended. Keep for up to 3 weeks in the refrigerator.
Mustard Vinaigrette
1 small shallot, minced
3 tablespoons Pommery mustard
1/4 cup white balsamic vinegar
1/2 cup vegetable oil
Kosher salt and freshly ground pepper
Combine the shallot and mustard and mix well. Add the vinegar and mix well. Slowly whisk in the oil. Mix until well blended. Season with salt and pepper. Use immediately or keep refrigerated for up o 2 weeks.
