Recipe

Greek Salad With Ruby Chard Topped With Scallops Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 6 months ago This was an inspiration from a Greek friend using Kale or Ruby Chard as a substitute for Romaine Lettuce. I added the scallops for another point of interest. Prep:10m Cook:15m Servings:2	Trigger
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Ingredients

1 bunch of Organic Kale washed and rough chopped

Juice from Organic lemon

¼ cup Organic Extra Virgin Olive Oil

1 tablespoon of apple cider vinegar

¼-teaspoon sea salt

1 teaspoon Dijon Mustard

2 tablespoons of white wine

3 oz Kalamata Olives

1 oz Vidalia onion sliced thin

4 oz of Feta cheese

A pinch of hot pepper flakes

¾ pounds of Sea Scallops

A pinch of ground chili powder

Fresh ground black pepper

2 tablespoons Organic Olive Oil for sautéing

Directions

MAKE THE DRESSING:

In a small bowl, add the lemon the wine and the Dijon Mustard the sea salt and the pepper

Gradually whisk in the olive oil in a stream until well blended.

SALAD:

In a large bowl toss all of the salad ingredients with the dressing and set aside.

Pat dry the Scallops and season with ground chili powder sea salt and fresh ground black pepper.

In a frying pan, add the oil and heat until the oil shimmers.

Add the Scallops and lower the heat to medium cook on each side for five minutes until nice and brown.

Place a mound of salad in the middle of a plate then place three Scallops on top of salad.

Serve with some fresh garlic bread

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Comments

minitindel 1 year, 6 months ago said:
Nice michael i will have to leave the scallops off.....ha ha

cookinggood 1 year, 6 months ago said:
This is a very nice salad! Thanks for sharing.
Ferri

linebb956 1 year, 6 months ago said:
Wonderful... Something light!

greekgirrrl 1 year, 6 months ago said:
Michael...You are so sweet! MWAH! Big kiss!! Thank you! I'm honored.. Helene

mystic_river1 1 year, 6 months ago said:
Nice dish with exciting flavors Michael...absolute genius!

jimrug1 1 year, 6 months ago said:
I like everything about this salad..

lori4flavor 11 months, 1 week ago said:
This sounds so good, Michael, with just the right amount of spice, and brimming with flavor! I'm always looking for new recipes for swiss chard, as I grow heaps of it in my garden each year. A brilliant idea of adding the scallops. I think I might quick steam the chard in the skillet first. Bookmarking this for chard season :) And thanks for sharing. ^5
Lori

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