Ulli's Scallops And Mache With Pumpkinseed Oil

1. 1

   Warm the canola oil in a large saute pan over high heat.

2. 2

   Add the scallops, reduce to medium-high, season lightly with salt and freshly ground pepper, and cook for 3 minutes.

3. 3

   Turn, season lightly again and cook for an additional 2 minutes or until the scallops feel almost firm to the touch.

4. 4

   Set the scallops aside, discarding the oil.

5. 5

   Rub the insides of a salad bowl with the garlic halves and discard the garlic.

6. 6

   Add the mache and 2 tablespoons of the pumpkinseed oil, and toss gently.

7. 7

   Sprinkle the vinegar over the greens, season lightly with salt and pepper, and toss.

8. 8

   Divide the salad among four plates.

9. 9

   Top each with four scallops, drizzle the remaining pumpkinseed oil over the scallops, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.