Warm Scallop Salad with Lamb's Lettuce and Tea-Infused Vine
| Yield: | 4 Servings |
| Categories: | Seafood, Salads |
| 8 | lg | Sea scallops; about 1/2 lb |
| 3 | c | Lamb's lettuce (mache); loosely packed |
| CEYLON TEA VINAIGRETTE | ||
| 1 1/2 | tb | Ceylon Tea-Infused Vinegar see recipe |
| 3 | tb | Vegetable oil |
| 1 1/2 | tb | Olive oil |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| GARNISH | ||
| 1/2 | oz | Black truffle; trimmed and thinly sliced (optional) |
| 1 | tb | Fresh chervil; snipped OR |
| 1/2 | ts | Fresh tarragon; MIXED WITH |
| 1 | ts | Fresh parsley; chopped |
Advertisement