Pairing: Dry Creek Vineyard Sauvignon Blanc
For the salad
- ½ small red onion, thinly sliced
- 1 lb fresh bay scallops
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 5 oz red leaf, lollo rosso or butter lettuce, roughly chopped
- ⅓ cup radishes, thinly sliced
- Sea salt flakes
- 1 orange or tangerine, peeled and sectioned
- ½ cup Citrus Vinaigrette, divided
For the citrus vinaigrette
- 1 tsp pink peppercorns
- ¼ cup plus 2 tbsp extra-virgin olive oil
- 2 tbsp fresh orange or tangerine juice
- 2 tbsp fresh lemon juice
- 1 tbsp fresh tarragon, chopped
- 1 tbsp Dijon mustard
- Pinch of kosher salt
To make the vinaigrette, cook the peppercorns in a small skillet over medium heat, stirring occasionally, until fragrant and lightly toasted, 3–4 minutes. Remove from heat and cool completely, about 5 minutes.
Crush the toasted peppercorns. In a medium bowl, whisk together peppercorns, olive oil, orange juice, lemon juice, tarragon, mustard and salt. Use immediately or refrigerate in an airtight container up to 2 weeks.
Preheat grill to medium-high (about 450°F). Soak sliced onion in ice water for 10 minutes; drain well.
Place scallops, olive oil, salt and pepper in a large bowl and toss until scallops are evenly coated. Grill the scallops until grill marks appear, 1½–2 minutes on each side. Transfer scallops to a platter and drizzle with ¼ cup of the Citrus Vinaigrette.
In a large bowl, toss together the lettuce, radishes, red onion and ¼ cup Citrus Vinaigrette. Divide the salad among four plates and top each with grilled scallops. Sprinkle with sea salt flakes and serve with orange segments.