Warm Scallop Salad with Lambs Lettuce and Tea-Infused Vine

4 Servings

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Warm Scallop Salad with Lambs Lettuce and Tea-Infused Vine Ingredients

8 lg Sea scallops; about 1/2 lb	1/8 ts Freshly ground black pepper
CEYLON TEA VINAIGRETTE	GARNISH
1 1/2 tb Ceylon Tea-Infused Vinegar	1/2 oz Black truffle; trimmed and
3 tb Vegetable oil	1 tb Fresh chervil; snipped OR
1 1/2 tb Olive oil	1/2 ts Fresh tarragon; MIXED WITH
1/4 ts Salt	1 ts Fresh parsley; chopped

Instructions for Warm Scallop Salad with Lambs Lettuce and Tea-Infused Vine

Put the scallops in a single layer on the steamer rack, set over simmering water, cover, and steam 2 minutes just to firm the flesh. Cut the scallops crosswise into thin slices, and put them in a serving bowl. Add the lettuce, then add the vinegar and oils and sprinkle with the salt and pepper. Mix well. Sprinkle with the chervil or the chopped tarragon and parsley. If you have one, add the truffle, and serve. Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by Jacques Maniere; translated by Stephanie Lyness Posted to MM-Recipes Digest V4 #054 by Linda Place on Feb 22, 1997.

Main Ingredient: LambCuisine: Uncategorized