– courtesy Rousseau House, Ancaster
Seared Scallop, Heirloom Tomato & Local Asparagus Salad with Summer Herb Vinaigrette
6 u10 scallops
4-5 heirloom tomatoes (depending on size)
4 stalks fresh asparagus
fresh arugula
Summer Herb Vinaigrette (recipe below)
Wash and cut heirloom tomatoes into ½ or ¼ depending on size. Shave the asparagus with a peeler. Add a small handful of baby arugula leaves, lightly dress with vinaigrette and season with kosher salt. Set aside. Season scallops generously with kosher salt and sear in a hot, lightly oiled cast iron skillet for one to two minutes, until a nice golden crust has appeared on the scallop. Turn scallop over carefully and cook for another minute. Remove from heat. Plate salad as desired and top with scallops.
Serves two.
Summer Herb Vinaigrette
1 shallot, finely minced
½ cup Champagne vinegar
¼ cup finely chopped chives
¼ cup finely chopped chervil
¼ cup finely chopped parsley
1/8 cup finely chopped mint
1 ½ cups good quality olive oil
In a large mixing bowl combine shallot, vinegar and herbs. Slowly whisk in olive oil to emulsify ingredients. Store leftover vinaigrette in a tightly sealed jar in the refrigerator.