Warm Scallop Salad with Tomato, Mint, and Lime Dressing

How to make Warm Scallop Salad with Tomato, Mint, and Lime Dressing Recipe

4 SERVINGS

For the Dressing:
6 tablespoons Olive oil
1 1/2 tablespoons Shallot, minced
1 1/2 tablespoons Lime juice
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1 1/2 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1 1/2 tablespoons Mint, finely chopped

For the Salad:
Scallops (bay or sea), well drained and patted dry
2 tablespoons Olive oil
1/2 cup Jicama, peeled and julienned
2 Watercress bunches, large stems removed

Method:
Heat the olive oil. Sauté the shallots until soft, but do not brown.

Add the lime juice, salt, and pepper; remove from heat. Combine with remaining dressing ingredients.

If using sea scallops, remove the small white muscle. If scallops are 1 inch (2.5 cm) in diameter or larger, cut the scallop in half, lengthwise, before using.

Heat the olive oil. Add the scallops and sauté over medium-high heat, turning often. They should be just cooked, slightly translucent in the middle. Remove from heat.

Pour half of the dressing over the warm scallops in the pan. Correct seasoning and keep warm.

Divide the watercress evenly among plates. Place the scallops with dressing in the center of the watercress.

Sprinkle the jícama over the salad. Spoon additional dressing onto the plate.