warm Scallop Salad with Tomato and Watercress

Brussels is one of the food capitals in Europe. This warm scallop salad with tomato and watercress comes from one great restaurant Comme Chez Soi, from Chez Waynats. This makes a great light,sophisticated first course or lunch.

Serves 4

9 tablespoons olive oil

3 tablespoons cider vinegar

2 large tomatoes,peeled ,seeded and diced

1 large Golden Delicious apple,peeled,cored,diced

12 large sea scallops,each sliced horizontally into 3 rounds

2 heads Belgian endive,cut into matchstick-size strips

2 small bunches watercress,tough stems trimmed

Preheat oven to 400 degrees . Whisk oil and vinegar in small bowl to blend. season to taste with salt and pepper. Place tomatoes in medium bowl. place apple in another medium bowl. Add 3 tablespoons vinaigrette to each bowl and toss to coat. Season to taste with salt and pepper. Set aside.

Butter large baking sheet. Arrange scallop slices on sheet in single layer. Season with salt and pepper. Bake just until cooked through,about 2 minutes.

Meanwhile toss endive,celery and watercress in large bowl with remaining vinaigrette to coat. Season with salt and pepper. Divide endive salad among 4 plates.

Arrange scallop slices atop greens,leaving center of greens uncovered. Top center with diced tomatoes and apples


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