Scallop Salad With Cumin Dressing

• 6 tablespoons olive oil
• 1 12 tablespoons sherry wine vinegar or 1 12 tablespoons red wine vinegar
• 1 fresh jalapeno pepper, seeded, minced
• 2 teaspoons freshly ground cumin seeds
• salt & freshly ground black pepper
• 4 scallions, chopped (white and light green parts)
• 1 large tomatoes, peeled, seeded, chopped
• 3 cups water
• 1 cup dry white wine
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1 bay leaf
• 5 whole black peppercorns
• 1 lb bay scallop
• 1 head bibb lettuce (or radicchio, or a combination of the two)

1. Whisk oil, vinegar, jalapeno, cumin, salt, and pepper together in small bowl.
2. Combine scallions and tomato in mixing bowl.
3. Heat the water, wine, thyme, bay leaf, peppercorns, and 1/2 t. salt to boiling in large saucepan.
4. Add scallops and poach 2 minutes.
5. Drain and let cool to room temperature.
6. Add scallops and vinaigrette to tomato mixture; toss to combine well.
7. Taste and adjust seasonings.
8. Separate lettuce leaves and arrange in bed on each of 4 serving plates.
9. Spoon scallop salad on lettuce and serve at once.

olive oil, sherry wine vinegar, jalapeno pepper, freshly ground cumin seeds, salt, scallions, tomatoes, water, white wine, thyme, bay leaf, black peppercorns, bay scallop, bibb lettuce

Taken from www.food.com/recipe/scallop-salad-with-cumin-dressing-296491 (may not work)