Scallop/Pear/Blue Cheese/Pecan Salad
2-4 handfuls of salad greens
1 pear, diced
2-4 T blue cheese crumbles
1/4 c whole pecans
Extra-virgin olive oil
8-10 diver scallops (the big kind, not the little bay scallops)
2-3 T butter
Salt & pepper to taste
Makes two meal-sized salads.
While you're arranging the salad, pan-sear the scallops in 2-3 T of butter on medium heat. Salt & pepper to taste.
Rinse and dry the greens. You can use chopped Romaine (that's what I had) but mixed spring greens would be better. Use more or less depending on how much you have and how hungry you are. Arranges the greens on plates. Scatter the diced pear and blue cheese over the greens. Arrange the whole pecans around the edge of the greens. Drizzle balsamic vinegar and extra-virgin olive oil over all.
Note: the ripeness of the pear is key to this recipe. It can't be all mushy.
If you are adverse [Editor's note: me] or allergic to seafood, this makes a delicious side-salad without the scallops. You could also substitute grilled chicken breasts cut into strips for the scallops.
I will definitely be making this again. I used Greek EVOO and balsamic vinegar that I got at The Oilery in Door County. (Thank you, Tricia!) I served the salad with Door Country Peninsula Reisling that I purchased on the same trip. The pairing was exceptional. The salad really brought out the pear tones in the wine.