Lamb rib chops and scallops are the centerpiece of this new twist on a restaurant classic. Served with a mesclun salad.
1⁄2 cup extra-virgin olive oil
2 garlic cloves, peeled and minced
1 tsp. salt
1 tsp. paprika
1⁄2 tsp. ground cumin
1⁄2 tsp. ground black pepper
8 lamb rib chops
1 lb. sea scallops
1-2 tbsp. sherry vinegar or
white wine vinegar
6 oz. mesclun salad mix
1. In small saucepan, gently heat oil. Add garlic; cook 2-3 min., until fragrant and softened. Stir in salt, paprika, cumin, and pepper; remove from heat.
2. Brush lamb chops and scallops with some of oil mixture. Grill or broil to desired doneness.
3. Whisk vinegar to taste into remaining oil mixture. Toss salad greens with enough of this dressing to coat well.
4. For service, plate 2 chops and a few scallops with mesclun salad. Drizzle with additional dressing, if desired.