Seared Scallop Salad with Apple Wedges

At Padovani's Bistro & Wine Bar in Honolulu, chef Philippe Padovani combines tender scallops with sautéed apples and potatoes for a luxurious salad.

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  • Servings: 4

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  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 Golden Delicious apple—peeled, cored and cut into 12 wedges
  • 1 large potato, peeled and sliced 1/4 inch thick
  • 16 large sea scallops (about 1 pound)
  • 8 cups (packed) mixed baby greens, such as frisée and romaine

How to make this recipe

  1. In a bowl, whisk the vinegar with the mustard. Slowly whisk in the olive oil and season with salt and pepper.

  2. In a large nonstick skillet, melt 1 tablespoon of the butter until foamy. Add the apple wedges and cook over moderately high heat until softened and golden, about 4 minutes; transfer to a plate. Melt 1 more tablespoon of the butter in the skillet. Add the potato slices and cook until tender, about 5 minutes; add to the apples.

  3. Melt the remaining 1 tablespoon of butter in the skillet. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over moderately high heat, turning once, until golden, 5 to 6 minutes. Transfer the scallops to the plate with the apple wedges. Add half of the vinaigrette to the skillet and cook, scraping up any browned bits, just until heated through.

  4. In a bowl, toss the salad greens with the remaining vinaigrette. Arrange the greens on 4 plates. Spoon the apples, potatoes and scallops over the salads and drizzle the pan juices all around.

Contributed By Photo © Petrina Tinslay Published April 1999

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