Scallop Salad with Radish, Anchovies and Toasted Spanish Almonds

Recipe Serves 6

INGREDIENTS
1 Tbsp. unsalted butter
2 lbs. sea scallops
1/4 cup almond oil
1/4 cup extra virgin Spanish olive oil
1 1/2 Tbsp. white wine vinegar
4 tsp. fresh lime juice
2 Tbsp. finely diced shallots
3 tsp.
finely diced anchovies
1/4 cup chopped fresh cilantro
8 oz.mixed greens
1/2 cup thinly sliced red radishes
1 cup toasted Spanish almonds, chopped
Salt & pepper to taste

ASSEMBLY
In a medium sized saute pan add 1 Tbsp. butter and sear scallops on medium high heat until golden brown. When done searing, place on a plate and set aside. In a metal mixing bowl combine almond oil, extra virgin olive oil, vinegar, lime juice, shallots, anchovies and cilantro, whisking thoroughly. Add scallops to the marinade and refrigerate for 1/2 hour.

Remove scallops from the marinade and adjust mixture with salt and pepper if needed. To serve, toss greens, radishes and almonds in a metal bowl with 3 oz. of the marinade. Season greens with Spanish almonds, salt and pepper. Divide greens and scallops on six plates to serve. Enjoy!


 

From the kitchens of the Walt Disney World Swan and Dolphin Resort