Serves 4 (2 cups salad and 4 scallops each).
All you need:
For the vinaigrette:
- 1/4 cup tarragon vinegar
- 1/4 cup fresh lemon juice
- 1 tbsp granulated sugar
- 1 tbsp Hy-Vee Dijon mustard
- 3/4 cup Hy-Vee extra-virgin olive oil
- 2 tbsp basil chiffonade
- Salt and black pepper, to taste
For the salad:
- 4 peaches, halved and pitted
- 16 sea scallops, patted dry
- Salt and black pepper, to taste
- 8 cups mixed greens, such as torn kale, Bibb lettuce, romaine or spinach
- 2 carrots, shredded
- Fresh basil, for garnish, optional
All you do:
For the vinaigrette:
- In a small bowl, whisk together vinegar, lemon juice, sugar and mustard.
- Drizzle in olive oil while whisking to combine. Mix in basil and salt and black pepper, to taste. Set aside until ready to use.
For the salad:
- On a preheated grill, grill peaches 3 to 4 minutes or until slightly soft and grill marks appear.
- Season scallops with salt and pepper and grill about 2 minutes per side.
- Slice the peaches while the scallops cook.
- To serve the salad, toss greens and carrots together and place on a serving platter.
- Top with a little of the vinaigrette, grilled sea scallops and peaches.
- Drizzle with more vinaigrette and garnish with fresh basil, if desired.
**Chef’s note: Chiffonade means to shred or finely cut vegetables or herbs. To chiffonade, stack the basil leaves and tightly roll into a cylinder. Make thin slices to create ribbons. Don’t cut the basil too far ahead or it will blacken. This technique can be used for mint or any other leafy herb.
**Wine and beer pairing: I suggest a chilled Rose, such as Elk Creek Pinot Noir Dry Rose from California. I also suggest a Saison, such as Tank 7 Farmhouse Ale, made by Boulevard.