Prepare the vinaigrette: In a small bowl, whisk together vinegar, lemon juice, sugar and mustard. Drizzle in olive oil while whisking to combine. Mix in basil, salt, and black pepper, to taste. Set aside until ready to use.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Scallops don't always have to be served over pasta. Try them over a light salad. And if peaches are out of season, grilled pineapple works, too.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Lemon Basil Vinaigrette | ||
| ¼ c. tarragon vinegar | ||
| ¼ c. fresh lemon juice | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| ¾ c. Hy-Vee extra virgin olive oil | ||
| 2 tbsp. fresh basil, chiffonade | ||
| Hy-Vee salt | ||
| Hy-Vee black pepper, to taste | ||
| Salad | ||
| 4 peaches, halved and pitted | ||
| 16 sea scallops, patted dry | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee black pepper, to taste | ||
| 8 c. mixed greens, such as torn kale, Bibb lettuce, romaine, or spinach | ||
| 2 carrots, shredded | ||
| 12 fresh basil leaves, for garnish | ||
Things To Grab
- Small bowl
- Whisk
- Charcoal or gas grill
- Serving platter
Directions
Hyvee Culinary Expert Tip
Chiffonade means to shred or finely cut vegetables or herbs. To chiffonade, stack the basil leaves and tightly roll into a cylinder. Make thin slices to create ribbons. Don’t cut the basil too far ahead or it will blacken. This technique can be used for mint or any other leafy herb.
Prepare the salad: On a preheated charcoal or gas grill, grill peaches 3 to 4 minutes or until slightly soft and grill marks appear.
Season scallops with salt and pepper and grill about 2 minutes per side.
Slice the peaches while the scallops cook.
To serve the salad, toss greens and carrots together and place on a serving platter.
Top with desired amount of vinaigrette, grilled sea scallops, and sliced peaches.
Drizzle with additional vinaigrette and garnish with fresh basil leaves, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 43g
- Cholesterol: 15mg
- Sodium: 420mg
- Total Carbohydrates: 20g
- Protein: 9g
Daily Values
0%
Vitamin A 230%
0%
Vitamin C 70%
0%
Iron 25%
0%
Calcium 8%
Recipe Source:
Week of September 20, 2017