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Warm scallop salad with lamb's lettuce & tea-

Yield: 4 Servings

Ingredients:

• 8 lg Sea scallops; about 1/2 lb
• 3 c Lamb's lettuce (mache); -loosely packed MMMMM-------------------CEYLON TEA VINAIGRETTE------------------------
• 1 1/2 tb Ceylon Tea-Infused Vinegar -see recipe
• 3 tb Vegetable oil
• 1 1/2 tb Olive oil
• 1/4 ts Salt
• 1/8 ts Freshly ground black pepper MMMMM--------------------------GARNISH-------------------------------
• 1/2 oz Black truffle; trimmed and -thinly sliced (optional)
• 1 tb Fresh chervil; snipped OR
• 1/2 ts Fresh tarragon; MIXED WITH
• 1 ts Fresh parsley; chopped

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. Source: "Cuisine a la Vapeur: The Art of Cooking wtih Steam" by Jacques Maniere; translated by Stephanie Lyness

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