Scallop Salad

This is a nice salad to serve as the first course for a dinner party. The key to the salad dressing is to whisk the olive oil [at room temperature] very slowly into the mustard [also at room temperature] to form an emulsion and then add the shallots and lime juice. 
Scallop Salad
  • 8 ounces sea scallops
  • 1 avocado
  • 1/3 cup light olive oil, plus a little extra for broiling
  • Salt and white pepper to taste
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped chives
  • 2 teaspoons freshly squeezed lime juice
  • 1 ½ teaspoons Dijon mustard
  • 1 small shallot, peeled and minced

Preheat the broiler.  Lightly brush the scallops with olive oil and sprinkle with salt and pepper.  Place on a baking tray five inches from the heat. Broil about one minute on each side.  Keep an eye on them; they cook quickly.  Remove from the baking tray and allow to cool, about five minutes. Slice the scallops into one-eighth- inch pieces.  Place in a glass bowl and toss with the cherry tomatoes and chives.

In a small bowl, whisk the one-third cup olive oil, lime juice, mustard, and shallot.  Pour the dressing over the scallops and tomatoes.  Toss to combine. Taste for salt and pepper.

If possible, use dry-packed scallops.  Dry-packed scallops are scallops that are shucked, packed up and shipped on ice without chemical additives.  They taste better than wet-packed scallops, which are soaked in water and sodium tripolyphosphate, meaning the scallop becomes bloated with water and food additives, resulting in a duller flavor.  Scallops with too much moisture are also less successful in the pan, since excess water seeps out, preventing a flavorful crust from forming on the outside of the scallop as it cooks.  Dry-packed scallops may also have a stickier texture and a slightly more pronounced smell, which is nothing to worry about.  They cost more, but have a naturally sweeter taste.