Scallop Salad With Cumin Dressing

Ingredients

• 6 tablespoons olive oil
• 1 1/2 tablespoons sherry wine vinegar or red wine vinegar
• 1 fresh jalapeno pepper, seeded, minced
• 2 teaspoons freshly ground cumin seeds
• salt & freshly ground black pepper
• 4 scallions, chopped (white and light green parts)
• 1 large tomato, peeled, seeded, chopped
• 3 cups water
• 1 cup dry white wine
• 1 tablespoon fresh thyme leave or 1 teaspoon dried thyme leaves
• 1 bay leaf
• 5 whole black peppercorns
• 1 lb bay scallop
• 1 head bibb lettuce (or radicchio, or a combination of the two)

Directions

1. 1

   Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.

2. 2

   Combine scallions and tomato in mixing bowl.

3. 3

   Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan. Add scallops and poach 2 minutes. Drain and let cool to room temperature.

4. 4

   Add scallops and vinaigrette to tomato mixture; toss to combine well. Taste and adjust seasonings.

5. 5

   Separate lettuce leaves and arrange in bed on each of 4 serving plates. Spoon scallop salad on lettuce and serve at once.