Scallops and Greens

This is a recipe that was prepared for me by my very dear friend Dominique le Boutellier in her flat in Ferney, France, on one of my many visits to Geneva. Dominique has just gone to Peru and I am waiting for her to send me a good Peruvian ceviche recipe.

With Domi at a food fair in Geneva (or was it France?) in May 2007

Serves 4

16 medium scallops, cleaned

⅛ cup extra-virgin olive oil, plus more for searing the scallops

2 teaspoons minced garlic

1 tablespoon finely chopped thyme

1 teaspoon coarse sea salt

½  teaspoon freshly ground black pepper

2 cups greens - Optionally you can dress the greens with a light vinaigrette

      (see separate recipe for vinaigrette)

·       

•   In a medium bowl, marinate the scallops with olive oil, garlic, thyme, salt, and pepper – for about 20 minutes. 
• Prepare 4 plates on which you have divided the greens. 
• Heat enough olive oil to lightly coat the bottom of a medium sauté pan over medium-high heat. 
•  Add the scallops. Cook quickly in each side until golden brown, about 1 to 2 minutes per side. Don’t overcook the scallops or they become rubbery. 
• Remove from the heat and divide the scallops evenly among the plates of greens.