Warm Scallop and Cucumber Salad

Ingredients

• 1 head romaine lettuce
• 2 cucumbers, peeled
• Ya cup whipping cream
• Juice of Y2 lemon
• Yo cup unsalted butter
• 1 pound scallops
• 1 shallot, minced
• Ya cup strawberry vinegar
• Ya cup diced red bell pepper
• Ya cup dry white wine (optional)

Method

1. 1

   Wash and shred the romaine.

2. 2

   Split cucumbers lengthwise, scrape out seeds, and slice.

3. 3

   Line a plate with cucumber slices, mound romaine in the center.

4. 4

   Sauté scallops in melted butter for 5-6 minutes.

5. 5

   Place scallops on romaine.

6. 6

   In the same pan, combine shallot, vinegar, wine, cream, and reserved cucumber.

7. 7

   Boil until reduced by one-third.

8. 8

   Season with lemon juice, salt, pepper, and parsley.

9. 9

   Pour over scallops and garnish with red bell pepper.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 13. The excerpt below is the record exactly as published.

WARM SCALLOP AND CUCUMBER SALAD 1 head romaine lettuce Ya cup whipping cream 2 cucumbers, peeled Juice of Y2 lemon Yo cup unsalted butter Salt and pepper to taste 1 pound scallops 1 tablespoon parsley, 1 shallot, minced minced Ya cup strawberry vinegar Ya cup diced red bell pepper Ya cup dry white wine (optional)

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