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Pan-Seared Poppyseed-Crusted Bay Scallops Salad with Black Truffle Oil
Food Management Staff
February 1, 2007
1 Min Read
FM Staff
Yield: 1 (per serving)
5 oz.fresh bay scallops
1 /2 tsp. poppy seeds
as needed extra virgin olive oil (enough to coat sauté pan lightly)
2 oz.arugula
1 tsp. black truffle oil
1 quarter lemon,juiced
pinch kosher salt
as needed fresh ground black pepper
1 oz.roasted red pepper coulis
Coat one side of scallops in poppy seeds. Pan sear scallops in olive oil until browned and cooked through.
Toss arugula with just enough black truffle oil to coat, a squeeze of fresh lemon, kosher salt and freshly ground black pepper.
Top salad with scallops, garnish plate with roasted red pepper coulis.
Recipe from David Feist, Guest Service Manager, University of Rochester, NY.
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