6 dry packed, fresh sea scallops (muscle tabs removed)
1 cup frisee lettuce
sea salt and black pepper to taste
1/2 cup (120 mL) extra virgin olive oil
1/4 cup (60 mL) fresh squeezed lemon juice
1/2 cup of fresh strawberries, diced
3 mint leaves, finely chopped
10 pink peppercorns, crushed
1 shallot, finely chopped
- Slice scallops horizontally tho six thin circle rounds. Arrange scallop rounds in a circle on individual pieces of plastic wrap. Cover with another piece of plastic wrap. Using a flat mallet, lightly pound until scallops are all a uniform thickness. Refrigerate until ready to use
- In a mixing bowl, combine all ingredients for the vinaigrette. Refrigerate for 10 minutes. Chill six plates in the refrigerator.
- When ready to serve, peel the top layer of the plastic wrap off the scallops. Invert each portion of scallop rounds onto a plate, and peel off the remaining plastic wrap.
- Place frisee lettuce on the centre of the plate. Evenly distribute the strawberry and mint vinaigrette among the plates, and season. Serve immediately.
*Note: This dish improves a day or two after preparing. Serve with soft polenta.