Scallop Salad with Arugula, Fennel, & Dolcelatte Dressing | culture: the word on cheese
Scallops with a gorgonzola might seem like a stretch for a seafood and cheese pairing, but when used sparingly gorgonzola can be quite the magic ingredient.
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Ingredients
- 1 egg yolk
- 3¼ ounces Dolcelatte (or gorgonzola dolce)
- 1 scant tablespoon Dijon mustard
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh lemon juice
- Sea salt
- Freshly ground black pepper
- ½ cup mild virgin olive oil
- 1 tablespoon crème fraîche
- 20 sea scallops
- 1 small head radicchio (separated into leaves)
- 1 cup arugula leaves
- 1 bulb fennel
- Finely grated zest of 1 lemon
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ cup minced parsley leaves
- ¼ cup warm toasted sourdough bread crumbs (see note)
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