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4 sea
scallops
4 ounces goat cheese
Creole spice-recipe included
1 tablespoon Dijon mustard
2 cups (total) finely chopped herbs (cilantro, mint,
parsley, thyme, basil, tarragon, chervil)
1/2 pound cleaned frisee or endive
2 tablespoons oil
Preheat broiler. Gently spread Dijon mustard over
the scallops and then season with salt and pepper,
and Creole spice. Dip the top and bottom of the
scallops into the chopped herbs. In skillet heat
oil, add scallops and cook for 1 minute, turn and
cook for another minute. Remove scallops to a gratin
or oven-proof dish. Top each scallop with a mound of
goat cheese place under the broiler until lightly
browned. Drizzle with the herb vinaigrette.
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