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Chilled Seared Scallops with Bold Balsamic Vinaigrette
Ingredients:
- 6 large sea scallops.
- 2 baby leeks (sliced longways, drizzled with olive oil and salt, broiled or grilled.)
- 4 tbsp Virginia’s Live A Little Bold Balsamic Vinaigrette
- 4 tbsp olive oil
- Wild Rice Salad (recipe below)
Directions:
Season scallops with salt. Put 1 tbsp olive oil in a non-stick
pan and heat. Sear scallops 2-3 minutes each side until golden brown.
Chill. (Can
be done one day ahead.)
Pour 2 tbsp Virginia’s Bold Balsamic Vinaigrette onto each plate and place 3 scallops in the center of each plate, on top of the dressing. Place a scoop of the wild rice salad on one side of the scallops and lay the roasted leeks on the other.
Wild Rice Salad
- 2 cups cooked wild rice
- 1/2 cup pomegranate seeds
- 1 scallion, diced
- 1 clove garlic
- 1/3 cup toasted nuts, chopped (almond, pecans or walnuts)
- 1/3 cup oil oil
- 1/4 cup red wine vinegar
- 1 tsp salt
