- 8 U-10 Scallops
- ¼ cup of picked flat leaf parsley
- ¼ cup of picked basil
- ¼ cup of chive cut into half inch pieces
- 1/8 cup of picked tarragon
- 1 orange zested and segments removed
- 1 tablespoon of clear balsamic
- 3 tablespoons of salad oil
- 1 small shallot finely chopped
- sea salt
- fresh cracked pepper
First prepare the grill, you want it to be relatively hot so the scallops don’t stick.
In a salad bowl, combine all of the herbs and the orange segments, add a little sea salt and cracked pepper.
Prepare the vinaigrette by whisking the oil into the vinegar and then adding the shallot and orange zest. Season the vinaigrette with sea salt.
Lightly oil the scallops; too much oil will cause flare ups in the grill and add an unwanted carbon flavor. Season the scallops with salt and pepper and place them on a hot area on the grill. If they stick, give them time, they should release without too much force. For medium rare, give them about one-minute each side.
Dress the herb salad with the vinaigrette reserving some of the vinaigrette to garnish the plate. Evenly distribute the salad onto four plates, place two scallops on each plate and garnish the plate and scallops with the remainder of the vinaigrette.