Endive and Scallop Salad with Champagne Vinaigrette

Name: Endive and Scallop Salad with Champagne Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1 plum tomato, chopped; 1/4 cup Champagne vinegar; 1 teaspoon honey; 1/4 cup Johannisberg Riesling wine; 1/4 cup olive oil; 1 medium shallot, chopped; 12 ounces sea scallops, each cut horizontally in half; 8 small heads of Belgian endive, trimmed, cored, leaves separated; 1 5-ounce bag mixed baby greens (about 10 cups); 3 plum tomatoes, halved, sliced; 1 red bell pepper, thinly sliced; 1/2 small red onion, thinly sliced

Servings: persons

1/2 cup canola oil
1 plum tomato, chopped
1/4 cup Champagne vinegar
1 teaspoon honey
1/4 cup Johannisberg Riesling wine
1/4 cup olive oil
1 medium shallot, chopped
12 ounces sea scallops, each cut horizontally in half
8 small heads of Belgian endive, trimmed, cored, leaves separated
1 5-ounce bag mixed baby greens (about 10 cups)
3 plum tomatoes, halved, sliced
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced

1
Puree first 4 ingredients in blender until smooth.
2
(Vinaigrette can be made 2 days ahead.
3
Cover and chill.
4
Bring to room temperature and whisk before using.)
5
Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat.
6
Add scallops; simmer until opaque in center, about 1 minute.
7
Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices.
8
Whisk 1/3 cup juices into vinaigrette.
9
Season with salt and pepper.
10
Toss scallops with 3 tablespoons vinaigrette.
11
Line each of 8 plates with 5 endive leaves.
12
Combine remaining endive leaves, greens, tomatoes, bell pepper, and onion in large bowl.
13
Toss with enough vinaigrette to coat salad.
14
Divide salad among plates.
15
Divide scallops among salads; serve.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup canola oil, 1 plum tomato, chopped, 1/4 cup Champagne vinegar, 1 teaspoon honey, and more.

Yes, Endive and Scallop Salad with Champagne Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!