Peach, Scallop and Arugula Salad


  • 1⁄4 c Cabernet sauvignon vinegar
  • 1 ea. Garlic clove, microplaned
  • 2 tsp. Honey
  • 1 c Extra-virgin olive oil
  • 1⁄4 c Grapeseed oil
  • 1 ea. Yellow peach, large, chopped into small pieces
  • 1-1⁄2 T Thai basil, chopped
  • 2 ea. Large scallops
  • 1⁄2 c Frisee
  • 1⁄2 c Cherry tomatoes, large, halved
  • 2 c Arugula
  • Flavorless oil for searing, as needed
  • Freshly ground black pepper, as needed
  • Freshly squeezed lemon juice, as needed
  • Fennel pollen, as needed
  • Kosher salt, to taste


Combine vinegar, garlic, honey and salt in a mixing bowl. Slowly whisk in oils until emulsified. Add peaches and basil; set aside.

Heat sauté pan with oil until smoky and sear scallops; season with salt and pepper and squeeze of lemon; quarter. Cool slightly, quarter and toss with greens, cherry tomatoes and dressing. Correct seasonings, plate and sprinkle with fennel pollen. Makes 1 serving.

Chef Gabriel Salazar Sauvage, Brooklyn, New York from Food Fanatics Magazine®