Yield: 1 (per serving) 5 oz.fresh bay scallops 1 /2 tsp. poppy seeds as needed extra virgin olive oil (enough to coat sauté pan lightly) 2 oz.arugula 1 tsp. black truffle oil 1 quarter lemon,juiced pinch kosher salt as needed fresh ground black pepper 1 oz.roasted red pepper coulis Coat one side of scallops in poppy seeds. Pan sear scallops in olive oil until browned and cooked through. Toss arugula with just enough black truffle oil to coat, a squeeze of fresh lemon, kosher salt and ...
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