Ingredients
Nonstick cooking spray
12 large sea scallops
Kosher salt and freshly ground black pepper
1/2 teaspoon herbed Dijon mustard
1 teaspoon sherry vinegar
1 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon walnut oil
1 teaspoon boiling water
4 cups mixed greens (baby spinach, arugula, mache)
1/4 cup coarsely chopped basil leaves
1 teaspoon chopped fresh tarragon
Four 6-inch bamboo skewers, soaked in water
Preparation
Spray a ridged cast-iron stove-top griddle or outdoor grill with nonstick cooking spray and preheat it. Season the scallops lightly with salt and pepper, thread 3 on each side of the skewers, and grill about 1 1/2 minutes per side, or until slightly firm. Remove and set aside.
Meanwhile, place the mustard, vinegar, lemon juice, and a pinch of salt and pepper in a small food processor. With the machine running, add the oils in a stream. Process for about 30 seconds, then add the boiling water and process for about 10 seconds more.
Mix the lettuces with the herbs and the dressing, reserving about 2 teaspoons of dressing. Divide the lettuces evenly among 4 plates. Arrange 3 scallops on each plate, drizzle with the reserved dressing, and serve.
