Instructions: Mix the lime juice, vinegar, soy sauce, gingerroot, lime zest and shallot together in a small bowl. Whisk in the peanut oil to make an emulsion. Wash the salad greens and Belgian endive leaves and dry. Reserve separately.

Reserve the vinaigrette. Trim the leek to 3 or 4 inches of green. Cut the leek in half lengthwise, then in half crosswise. Julienne the leek and wash very well. Dry the leek thoroughly with several kitchen or paper towels.

Heat enough peanut oil to come 1/2 inch up the sides of a 9" or 10" inch saute pan. When the oil is very hot but not smoking, add half of the prepared leek. Stir the shreds continually until they are golden brown, about 30 seconds. Remove to paper towels to drain and fry the remaining shreds. Reserve until ready to serve, recrisping if necessary for 5 minutes in a 300 degree F oven. Trim the scallops of any connective tissue. Slice them 1/4 inch thick crosswise. Pat the scallops very dry, and season with salt and pepper. Heat a large nonstick saute pan until very hot. Add the olive oil to the pan; then add the scallops, in batches if necessary, and sear on one side to a rich golden brown, about 2 minutes. Turn the scallops onto a platter. To finish the dish: Toss the lettuces and endives separately with about half of the vinaigrette Arrange the lettuces in the center of serving plates or a platter, and arrange the endives around the lettuces. Place the scallops, seared side up, on the lettuces and drizzle with the remaining vinaigrette. Scatter the fried leek on top and serve immediately.

Vineyards

Serving Ideas : Serve with Robert Mondavi Fum Blanc or Sauvignon Blanc

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