gastronome
grilled scallop & maui onion salad

By popular demand, one of my favorite main-dish salads! This salad is featured in a really great book that's chock full of great main dish salads, called (appropriately enough) Main Dish Salads, by Norman Kolpas. I don't believe this book's offerings blaze any wild entree-salad trails, but sometimes when you want something green and are feeling uninspired it's glossy pictures can do wonders. It's a Canadian book and might not be available stateside, but if anyone wants to take a look at it, let me know! Ok, here we go...

Grilled Scallop and Maui Onion Ring Salad
Dressing
1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
3/4 cup extra-virgin olive oil

Salad
2 tbsp lemon juice
4 tbsp extra-virgin olive oil
3/4 pound sea scallops
1 large Maui onion
salt & white pepper to taste
12 cups mixed baby salad leaves
6 oz yellow teardrop or cherry tomatos
1/4 cup pine nuts, toasted
3 tbsp finely shredded fresh basil leaves

Make the dressing: in a small bowl whisk together the balsamic vinegar, salt and pepper until the salt dissolves. Stirring continuously, add the olive oil in a thin steady stream. Set aside.

Start the salad: in a small bowl stir together the lemon juice and half the olive oil, then add the scallops to marinate. Slice the Maui onion crosswise into 1/4-1/2 inch thick slices. Brush remaining olive oil on both sides of each sliced section. Sprinkle scallops and onion slices with salt and pepper, then grill or broil them until they are light golden brown - about 2 or 3 minutes per side.

Toss the salad greens and tomatos with enough dressing to coat everything well in a large bowl. Plate the greens in generous portions, separate the grilled onion slices into rings and strew them over the greens. Cut the scallops horizontally into two thinner disks and arrange golden-side-up on the salad. Top with pine nuts and basil shreds and serve immediately. Serves 4.

Substitutions: Any sweet onion can be used - walla walla, vidalia, or red onions. Shrimp can be used instead of scallops. To make the dish vegetarian, I have also used well-seasoned tempeh grilled in the same manner as the scallops. Good luck!

Posted by rebecca on November 11, 2002 | TrackBack
Comments

sounds WONDERFUL.

Posted by: meriko on November 12, 2002 10:01 AM

Do you cook the scallops??? Or is this like a ceviche kind of thing?

Posted by: Leo Parker on April 22, 2005 6:57 PM

You grill or broil the scallops until they are light golden brown - about 2 or 3 minutes per side. Check back up in the recipe under "start the salad". :>

Posted by: rebecca on April 22, 2005 7:33 PM
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