Butter Lettuce & Arugula Salad with Seared Scallops
Perfect golden-brown scallops to accompany your favorite salad
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Cooking tools:
- Potato peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Blender
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Paper towel
- Serving platter
Ingredients
- 1 Head Butter Lettuce
- 2 Bunches Arugula, or 1 Bag Pre-washed
- 18 Medium-sized Fresh Scallops
- ½ Cup Parmesan Reggiano Cheese, Shaved (Use Potato Peeler)
- ¼ Cup Champagne Vinegar
- 2 Tbsp. Grapeseed Oil
- 2 Tbsp. Salted Butter
- ¾ Cup GC Napa Valley Buttery Extra Virgin Olive Oil
- 1 Garlic Clove, Finely Chopped
- 1 Tsp. Dijon Mustard
- 1 Tsp. GC Napa Valley Meyer Lemon Honey
- ½ Tsp. GC Napa Valley Chardonnay Sea Salt
- ½ Tsp. GC Napa Valley Meyer Lemon Tellicherry Pepper
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