The hues, shapes and textures of this salad lure family and guests to indulge. The burrata cheese filled with thick cream is rich and decadent. Tomatoes in season are best. When seasonal tomatoes are not available ask your grocer for the heirloom tomatoes that are grown in hothouses as they come in a variety of colors, shapes and sizes.
3-4 ripe tomatoes-sliced ( a variety of colors pique interest)
2 small to medium red onions-charred in oil
1/4 cup basil-torn
wild scallops and shrimp-sauteed-omit for vegetarian
4 tbsp olive oil-for sauté
2-4 tbsp extra virgin olive oil-for drizzle
lemon-cut in half to squeeze over salad
4 -8 oz burrata mozzarella
salt & pepper to taste
Using a pinch of salt and pepper, season the raw scallops and shrimp. In a frying pan, warm some olive oil and sauté scallops 2-3 minutes per side. Remove from pan and cover with foil until ready to use. Using the same pan, char the red onions in batches and set aside.
Assemble in layers starting with the tomatoes. Salt and pepper the tomatoes, then layer with the onions. Drizzle generously with extra virgin olive oil and some fresh squeezed lemon juice. Top with torn basil leaves and artistically place the seafood atop. Enjoy!
This recipe is from one of my new favorite cookbooks called https://shop.beekman1802.com/collections/books/products/a-seat-at-the-table-cookbook-autographed I have modified it slightly with some additions to make it my own.
