Sea Scallop Salad

Ingredients: Brush cleaned corn with olive oil and grill on a charcoal grill.

Remove, cool, and cut kernels from cob. Place in bowl with the peppers, garlic, 1/2 the shallots, the chives, 2 tablespoons of olive oil the lemon juice.

Boil potatoes until tender, drain, cool, and cut into ΒΌ inch slices.

Place in a bowl and add the remaining shallots, parsley and two tablespoons of olive oil, and vinegar.

Brush the scallops with olive oil, and season with salt and pepper. Grill for 3 to 4 minutes on each side.

Arrange arugula on each plate and place a few spoons of the corn mixture in the middle of the plate. Arrange potatoes around corn and place sea scallops on top of corn.





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