Ingredients
- 1 tablespoon sherry vinegar
- 1 teaspoon rice wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1 tablespoon diced shallots
- 1/4 cup extra virgin olive oil
- 1 head frisse
- 1 head radicchio
- 1/4 cup panko bread crumbs
- 1 tablespoon butter
- 2 tablespoon -10 scallops (simply means that there are fewer than 10 scallops to pound)
- 1 clove peeled crushed garlic
- 1 sprig thyme
- 2 sprig marinated white anchovies
Preparation
Baking Directions:
Mix all ingredients well.
Reserve the dressing for just before plating.
Pick, clean and toss the desired amount of lettuce to make a salad and reserve for plating.
In a medium-size skillet toast the bread crumbs in the butter, stirring constantly; this should only take about 3 minutes, so stay with it, it burns easily.
When golden, remove from skillet and lay out flat on a paper towel to cool.
Clean scallops of the connective muscle.
Mix all of the ingredients and allow to marinate for at least one hour.
After the scallops have had time in the marinade, remove from the marinade and season with salt and pepper and then grill the scallops for 2 minutes on each side.
Move the scallops around on the grill so they do not overcaramelize.
While the scallops are on the grill, in a small sauté pan combine the anchovy with the dressing and heat through until the anchovy melts.
Do not allow to boil and stir constantly.
Use the dressing for the lettuce and toss together.
Plate the salad and serve the scallops on top.
Sprinkle with the toasted bread crumbs.
