As the hot weather begins, meals become lighter and more brightly flavored. This salad of Sea Scallops is an example of lighter, brighter fare and stands in marked contrast to the heavier flavors of the dairy rich Coquilles St. Jacques presented previously.
This is a salad composed scallops combined with thin slices of roasted zucchini chips, sautéed shitake mushrooms and fresh lettuce dressed with lemon vinaigrette. Prepare the zucchini, mushrooms and vinaigrette ahead of time.
Sauté the scallops just before serving so these can be plated warm. Arrange the mushrooms and zucchini on the plate and spoon the dressing over the dish. Coarsely chopped lemon zest is included in the vinaigrette to reinforce the bright, acidic flavor profile.
- 8 large Sea Scallops rinsed
- Salt and freshly ground black pepper to taste
- Good quality extra virgin olive oil
- 1 small zucchini sliced thinly crosswise into rounds
- 2 tablespoons butter
- 1 clove garlic
- 1 sprig fresh oregano
- 4 Shiitake mushroom caps sliced
- 1 lemon
- 1/2 teaspoon sugar
- Green Leaf or Bibb lettuce
- Season scallops with salt and pepper and set aside
- Preheat oven to 350 degrees
- Line a baking sheet pan with parchment paper. Place 16 to 20 slices of zucchini on the lined baking sheet and drizzle with oil before baking about 10 minutes. Turn the zucchini, drizzle again with oil and continue baking until the rounds turn dark brown and begin to crisp. Remove and aside to cool. When the zucchini have cooled place these in a small bowl and toss with salt and pepper.
- Heat a sauté pan over medium heat. Add butter and when melted add sliced mushrooms to the pan, one whole clove of garlic and oregano. Sauté the mushrooms about 5 minutes until they have rendered any water and begin to soften. Remove to a paper towel lined plate to dry. Remove the garlic clove and oregano. Set aside.
- With a paring knife, remove three large slices of zest from the lemon. Trim and cut these into julienne before chopping to a fine dice.
- In a small bowl whisk 1/2 of good quality olive oil with the juice of 1/2 lemon. Add salt and pepper to taste along with a generous pinch of sugar. Add the diced lemon zest and whisk again to combine. Set aside.
- Arrange lettuce on each of four serving plates.
- Bring a sauté pan to medium heat with three tablespoons of olive oil. Sauté the scallops about 2 minutes on each side. Place two scallops on each of the serving plates. Arrange the mushrooms and zucchini on each plate and then lightly spoon the vinaigrette over the salad to serve.