Arugula Salad With Seared Scallops


1 medium head Boston or Butter lettuce, torn into bite-size pieces
2 cups packed arugula leaves, torn into bite-size pieces
1 cup sliced red radishes
1/3 cup roasted walnut oil
2 tablespoons white wine vinegar
1 small shallot, finely chopped
1/2 to 1 teaspoon honey (optional)
Salt and pepper
1 pound sea scallops
Granulated garlic to taste
1 tablespoon extra virgin olive oil


Arugula And Crisp Boston Lettuce Join Roasted Walnut Oil, Freshly Sliced Red Radishes, White Wine Vinegar, Minced Shallot And Sweet Honey For A Salad That Accentuates The Delicate Flavor Of Fresh Sea Scallops. Pair With Crusty Bread And Champagne Or Spark

Wholefoods Favicon Wholefoods
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