Seared Scallops with Banyuls Vinegar and Salad Leaves
Ingredients (serves 4)
100ml extra-virgin olive oil
1½ tablespoons Banyuls vinegar
1 shallot, very finely chopped
180g assorted salad leaves (such as chicory, radicchio, red and green endive, and frisée)
12 large, fresh king scallops, or 20 “queenies”
A little water
Sea salt and freshly milled pepper
Method
Whisk 80ml of the oil, one tablespoon of vinegar, and shallot in small bowl to blend. Season the vinaigrette to taste with salt and pepper.
Tear the salad leaves into 5cm (2") pieces and place in large bowl. (The vinaigrette and salad can be made up to 6 hours ahead – keep them covered and refrigerated but bring the vinaigrette back to room temperature before dressing the salad).
Heat the remaining oil in a large, heavy, non-stick pan over a medium-high heat. Season the scallops with salt and pepper. Working in batches, put the scallops into the pan and cook until golden and just opaque in centre, about a minute per side.
Whisk the vinaigrette again and pour it over the salad - toss to coat. Divide the salad among 4 plates. Arrange the scallops on each plate. Add the remaining vinegar to the pan along with 2 tablespoons of water. Bring to boil over a medium heat, scraping up any browned bits and dissolving any caramelised juices. Drizzle the juices over the scallops and serve.
Recommended wine: A chilled Loire Sauvignon like Tourraine or Sancerre.
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