"Scallops work beautifully oven-cooked on a salt block. Their tender flesh picks up just enough salt flavor, and the spicy greens and tangy vinaigrette round out the flavors of this dish. "
1/4 cup tarragon vinegar
1/2 teaspoon Dijon mustard
kosher salt
1/4 cup extra virgin olive oil
freshly ground black pepper
1 pound sea scallops (about 16 to 20)
6 ounces baby arugula (about 4 cups, loosely packed)
With the oven rack in the middle position, preheat the oven to 400°F. Preheat the salt block on the stovetop, beginning with low heat and gradually increasing the temperature to medium-high, until the surface temperature is 375°F to 400°F. Transfer the salt block to the oven.
Meanwhile, make the vinaigrette. In a medium bowl, whisk together the vinegar, mustard and a pinch of salt until smooth. Gradually drizzle in the olive oil, whisking continuously, until the mixture emulsifies. Season to taste with additional salt as needed and black pepper. Set aside.
Pat the scallops dry with a paper towel. Remove the salt block from the oven, arrange the scallops on the salt block, and return it to the oven. They should sizzle when they make contact with the block. Cook 3 minutes, then use tongs to turn the scallops over and cook an additional 3 minutes. The scallops are done when they are lightly browned and opaque.
While the scallops are cooking, place the arugula in a large bowl, and drizzle with the vinaigrette (whisk to re-emulsify if the vinaigrette has separated). Use tongs or salad servers to toss the greens to coat evenly with the vinaigrette.
Place about 1 cup of salad on each plate. Divide the scallops evenly among the plates, arranging them on top of the greens.