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jamie leeds
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September 2003 WASHINGTON, D.C.
Seared Scallop Salad
Chef Jamie Leeds of 15 Ria in the Washington Terrace Hotel — Washington, D.C.
Adapted by StarChefs

Yield: 4 servings


  • 12 large Dry Sea scallops
  • 2 bunches watercress
  • 1 bunch arugula
  • ½ cup fresh squeezed lemon juice
  • 1 cup extra virgin olive oil
  • 1 avocado, sliced
  • 12 yellow pear tomatoes
  • 12 cherry tomatoes
  • 1 ruby red grapefruit, sectioned
  • Salt and pepper, to taste


Place a sauté pan over medium heat and season scallops with salt and pepper. Sauté scallops to medium doneness and set aside. In a bowl, toss the watercress and arugula with the avocado, grapefruit sections, tomatoes, lemon juice and olive oil. Place the salad on plate and arrange scallops around.

Wine Pairing:
Stonestreet "Upper Barn" Sauvignon Blanc

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