Ingredients
- Olive oil to grill scallops
- Salt and pepper to taste
- 5 ounces fresh scallops (preferable 20/30 count), side muscle removed
- 3 ounces Romaine lettuce, cut into one-half inch ribbons
- 2 ounces mesclun lettuce mix
- 1.5 ounces Gorgonzola cheese, crumbled
- 1 ounce dried cranberries
- 2 ounces balsamic vinaigrette (store-bought) *Note: whip a bit of Dijon mustard into the dressing
- One-half lemon for garnish
Description
Atlantic Fish Scallop Salad
Emerils
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