Ulli's Scallops And Mache With Pumpkinseed Oil

• 2 tablespoons canola oil
• 16 large scallops, cleaned
• Salt and freshly ground black pepper to taste
• 1 clove garlic, cut in half
• 1 pound mache, rinsed and drained
• 4 tablespoons pumpkinseed oil
• 5 teaspoons vinegar

1. Warm the canola oil in a large saute pan over high heat.
2. Add the scallops, reduce to medium-high, season lightly with salt and freshly ground pepper, and cook for 3 minutes.
3. Turn, season lightly again and cook for an additional 2 minutes or until the scallops feel almost firm to the touch.
4. Set the scallops aside, discarding the oil.
5. Rub the insides of a salad bowl with the garlic halves and discard the garlic.
6. Add the mache and 2 tablespoons of the pumpkinseed oil, and toss gently.
7. Sprinkle the vinegar over the greens, season lightly with salt and pepper, and toss.
8. Divide the salad among four plates.
9. Top each with four scallops, drizzle the remaining pumpkinseed oil over the scallops, and serve.

canola oil, salt, clove garlic, mache, pumpkinseed oil, vinegar

Taken from cooking.nytimes.com/recipes/7371 (may not work)