Bay Scallops in Mignonnette Sauce

Ingredients

• 1/2 pound bay scallops (about 20), rinsed under cold water to remove any sand
• 2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chopped shallots
• 3/4 teaspoon salt
• 3/4 teaspoon coarsely ground black pepper
• 1 small cucumber
• 1/3 cup diced (1/4-inch) radishes

Steps

1. Remove any adductor muscles still attached to the scallops.

2. Combine the vinegar, mustard, oil, shallot, salt, and pepper in a bowl large enough to hold the scallops. One to 2 hours before serving time, combine the scallops with the sauce ingredients in the bowl and refrigerate.

3. Peel the cucumber and cut 6 to 8 long strips of flesh from it with a vegetable peeler. Pile the strips together and cut them into a fine julienne or thin, spaghetti-like strips.

4. At serving time, add the radish to the scallops and mix well. Divide the scallops among four scallop shells, oyster shells, or small plates and sprinkle the julienned cucumber on top. Serve.