Recipe for Warm Scallop Salad with Lambs Lettuce and Tea-Infused Vine

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
8 lrg	Sea scallops, about 1/2 lb
3 cup	Lambs lettuce (mache), loosely packed
	----------------- CEYLON TEA VINAIGRETTE ----------------
1/2 tbl	Ceylon Tea-Infused Vinegar see recipe
3 tbl	Vegetable oil
1/2 tbl	Olive oil
1/4 tsp	Salt
1/8 tsp	Freshly ground black pepper
	----------------- GARNISH ----------------
1/2 oz	Black truffle, trimmed and thinly sliced (optional)
1 tbl	Fresh chervil, snipped OR
1/2 tsp	Fresh tarragon, MIXED WITH

Instructions:

Instructions: Put the scallops in a single layer on the steamer rack, set over simmering water, cover, and steam 2 minutes just to firm the flesh.

Cut the scallops crosswise into thin slices, and put them in a serving bowl. Add the lettuce, then add the vinegar and oils and sprinkle with the salt and pepper. Mix well. Sprinkle with the chervil or the chopped tarragon and parsley. If you have one, add the truffle, and serve.

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