Scallops Djion Salad

If you follow my blog at all, you know that I can get inspired by the smallest things.  Last recipe with the pork it was Cinnamon.  This time it was a jar of Djion mustard, but not just any mustard, "moutarde" right from France!  Just got back from an amazing overnight stay in Burgundy wine country located in Djion France.  Needless to say aside from the amazing wine, the food was also amazing.  I went to this restaurant for dinner called Caves Madelaine.  It was recommended to us as a "foodie" place.  While sitting there, to my right was a whole shelf of Djion mustard in many flavors.  You could also sample them at the table as well.  OH BOY!!  I went straight to the one that inspired this dish, but don't worry, I made it from scratch so you don't need to go out and find this special mustard!! It was Djion with Basil.  OH MY OH MY!!  Needless to say, I bought a jar.  Very inexpensive when you by Djion from Djion. =)  So that is what inspired my salad for tonight.  I was thinking salad and then thought what if I made a dressing with Djion and Basil....???? so then the whole idea came together to the salad pictured above.  It was truly amaaaaaaaaaaaaaazing and very light, yet satisfying full of so much fresh flavor.  It felt like there was a party in your mouth with the first bite.  I urge you to try this salad.  Most all the flavor comes from this robust fresh tasting dressing.  You will love it!!   Great on the warmer days and elegant enough to serve to company.  Enjoy!  This recipe serves 2


What you need for the dressing:
~4 Packets Splenda
~4 Tsp Fresh squeezed lemon juice
~2 Tsp high quality Djion grain mustard
~2 Tsp high quality Djion mustard
~1/4 Cup fresh Basil leaves chopped (About 24 good sized Basil leaves)
~4 Tsp Balsamic glaze (not just the vinegar, needs to be the glaze to add thickness to the dressing)
~2 Tbsp white wine (not cooking wine as I always say)
~1/2 Tsp salt
~1/2 Tsp pepper
~2 Tsp Olive oil (I use extra virgin as it has the best flavor)
~Optional 1/4 tsp pepper flakes if you like it hot, if not, then just add a pinch


Let's get to work:
1) Very easy here... place all in a small glass bowl and mix together with a spoon and set aside.  No need to put in fridge since you will be using it very soon and room temp dressing tastes better than cold from the fridge.


What you need for the rest:
~2 Bags of cut romaine hearts
~20 Small/Medium sized scallops (10 per plate as this serves 2 people, can't get large scallops in Switzerland, otherwise I'd use 5 Large per plate)
~1 Large red onion sliced thick into 4 pieces
~1 1/2 Tbsp pine nuts


Let's get to work!
1)For the scallops, when you get them home, rinse and place on thick paper towels on a plate.  Salt and turn over and then salt the other side (salt draws out water and you want your scallops completely dry to get the perfect sear, so don't skip this step) Once you salted the other side, place another thick (about 3 towels) layer of towels on top and place another plate on top to help really dry them out and place in the fridge for about an hour before using.
2) After the hour is up, place a sautee pan on the stove and get it smokin' hot.  Spray with a cooking spray and immediately add the scallops and sprinkle lightly with pepper and don't turn for 2 minutes per side. (no peeking!!) =) Turn scallops after 2 minutes and lightly pepper that side and wait 2 minutes.  Place on a plate and let rest. Repeat with remaining scallops until all are done.  I don't like to use nonstick pans for a browning job as it doesn't work as well as say a regular pan.  It can work however with a nonstick pan, but you have to get it hotter than a regular pan to get that golden perfect browning.  Scallops should be almost creamy in the center, never dried.  You don't want your scallops to start to crack during the cooking phase, they will then turn rubbery and well, yucky =P, who wants to chew on rubbery scallops??  It's ok and safe to eat your scallops not completely cooked.  They taste the best that way.
3) So your scallops are now resting on a plate, spray your pan again with the cooking spray and now add your thick onion slices to the pan and sautee on each side about 3 minutes per side until caramelized looking.  Set aside on a plate.
4) Quickly and I mean quickly stir in the 1 1/2 tbsp of pine nuts in the pan that you sauteed the onions.  Toasting in this hot pan only takes about 15 seconds since the pan was so hot from searing scallops, then onions.  Immediately remove and place on plate.
Assembly:
Place 1 bag of salad on each plate (usually is not a lot in one bag), then add 10 scallops to each plate all around and top with sauteed caramelized onion (2 per plate) and sprinkle on pine nuts.  Drizzle generously with half the dressing (remember, makes 2 servings) and garnish with a sliced cherry tomato and basil.  Serve with a Gruner Ventliner wine... look under the white wines section as a good one has been posted. =)  Again, this salad was inspired by a jar of mustard!!  Can't wait to see what else inspires me... stay tuned!!