Arugula And Scallop Salad
|Olive oil||2 Tablespoon|
|Ground black pepper||To Taste|
|Garlic||2 Clove (10 gm), minced|
|Scallops||1⁄2 Pound, trimmed|
|Yellow bell pepper||1 Small, cut into thin strips|
|Jicama||1 Small, cut into thin strips|
|Fennel bulb||1⁄2 Small, cut into thin strips|
|Chives||1 Tablespoon, minced|
|Dried tarragon||2 Teaspoon, minced|
|Parsley||2 Teaspoon, minced|
1. Toss the arugula with 1/2 tablespoon of the olive oil and divide between 2 plates. Season lightly with salt and black pepper.
2. In a large skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the garlic and saute over moderately high heat for 30 seconds. Add the scallops and continue to cook, tossing, for 1 minute.
3. Add the bell pepper, jicama and fennel. Cook, tossing, until the scallops are opaque throughout and the vegetables are warmed through. Add the chives, tarragon, parsley, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Toss well and arrange over the arugula.