- 1/2 cup canola oil
- 1 plum tomato, chopped
- 1/4 cup Champagne vinegar
- 1 teaspoon honey
- 1/4 cup Johannisberg Riesling wine
- 1/4 cup olive oil
- 1 medium shallot, chopped
- 12 ounces sea scallops, each cut horizontally in half
- 8 small heads of Belgian endive, trimmed, cored, leaves separated
- 1 5-ounce bag mixed baby greens (about 10 cups)
- 3 plum tomatoes, halved, sliced
- 1 red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- Puree first 4 ingredients in blender until smooth. (Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature and whisk before using.)
- Bring wine, olive oil, and shallot to simmer in large skillet over medium-high heat. Add scallops; simmer until opaque in center, about 1 minute. Using slotted spoon, transfer scallops to medium bowl, reserving juices in skillet; cool scallops and juices. Whisk 1/3 cup juices into vinaigrette. Season with salt and pepper. Toss scallops with 3 tablespoons vinaigrette.
- Line each of 8 plates with 5 endive leaves. Combine remaining endive leaves, greens, tomatoes, bell pepper, and onion in large bowl. Toss with enough vinaigrette to coat salad. Divide salad among plates. Divide scallops among salads; serve.