Yield: 1 (per serving)
5 oz.fresh bay scallops
1 /2 tsp. poppy seeds
as needed extra virgin olive oil (enough to coat sauté pan lightly)
1 tsp. black truffle oil
1 quarter lemon,juiced
pinch kosher salt
as needed fresh ground black pepper
1 oz.roasted red pepper coulis
- Coat one side of scallops in poppy seeds. Pan sear scallops in olive oil until browned and cooked through.
- Toss arugula with just enough black truffle oil to coat, a squeeze of fresh lemon, kosher salt and freshly ground black pepper.
- Top salad with scallops, garnish plate with roasted red pepper coulis.
Recipe from David Feist, Guest Service Manager, University of Rochester, NY.