Farralon Salad



Cook Time

15 mins

Total Time

15 mins

This seductive seafood recipe is a simple, yet elegant and romantic dish. After Dry January, why not indulge yourself and your Valentine? Pair with a dry sparkling wine or medium-bodied Chardonnay.

Courtesy of Foley Food & Wine Society Sous Chef Alejandro Talledo


  • 1 poached lobster tail, shelled
  • 2 large scallops
  • 3oz smoked salmon
  • ½ cup mixed greens
  • 1 lemon
  • 1 tbsp chives, chopped
  • 1 shallot
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp champagne vinegar
  • ½ cup olive oil
  • Salt and pepper to taste


  1. Season scallops with salt and pepper. Heat a frying pan on high, and sear until golden brown, about 2 minutes per side.
  2. In a blender, combine shallot, mustard, honey, vinegar, and salt and pepper. Slowly stream in olive oil until emulsified. Toss greens in vinaigrette and season to taste with salt and pepper
  3. Slice the ends off of the lemon, and remove the skin with a paring knife. Following the natural segments of the lemon, use a knife to remove the segments, leaving the white pith.
  4. To serve, cut the lobster into slices, and place on top of greens. Place scallops next to salad, along with smoked salmon. Top with chives and lemon segments