(serves 1, GENEROUSLY!)
1 tbsp butter
2 large sea scallops
3 tbsps ricotta
2 handfuls arugula
2 medium beets, roasted, peeled and diced large
1/4 cup chopped toasted hazelnuts
dressing:
3 parts olive oil to 1 part balsamic vinegar
chopped chives
sea salt and fresh pepper
In a heavy skillet, melt butter till it “stops speaking to you,” as Julia Child would say, then lay scallops in the butter and cook on one side, high heat, for 2 minutes. Turn and cook for another 1–2 minutes depending on how you like your scallops cooked. Set aside.
On a large plate, arrange dollops of ricotta in three spots. Place handfuls of ricotta in the center. Scatter beets and hazelnuts across the greens and drizzle with dressing. Place scallops between the ricotta dollops. Serve with toasted bread.
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