Scallop and orange salad

Yield: 4 Servings

Measure Ingredient
1 \N Navel orange
1 pounds Bay or sea scallops
1⅓ cup Orange juice
¼ cup Dry sherry or white wine vinegar
½ cup Olive oil
½ teaspoon Salt
\N \N Pepper to taste
1 tablespoon Minced coriander leaves or parsley
⅓ cup Thinly sliced green onions
1 \N Medium-sized red bell pepper; cut into 1/8 inch julienne strips
2 tablespoons Thinly slivered ginger
1 \N Clove garlic; minced
1 tablespoon Honey


Prepare the orange. Use a swivel bladed peeler and remove peel in long strips. Cut into very thin strips. Cover with cold water and set aside.

Working overa large bowl, section the orange, removing as much of the membrane as possible. Reserve the orange sections, measure the juice, and add more as needed to measure 1-⅓ cups. Poach the scallops and cut scallops into wedge shaped sections. Rinse and pat dry. Place in a saucepan, add orange juice, cover, and bring to boil over moderate heat for 30 to 60 seconds. Do not overcook. Remove with slotted spoon. Set aside.

Prepare the dressing. In a medium-sized bowl, whisk together vinegar, oil, salt, pepper and coriander. Chop ½ the orange peels, ½ the green onions and all the red pepper. Return to orange mixture. Add to the orange mixture that scallops were poached in, the ginger, garlic and honey. Bring to a boil over high heat, lower heat and cook until mixture is reduced to 1 cup.

Let cool. Add scallops to dressing mixture and marinate 1 hour. To assemble salad, mound the scallop mixture in the center of a chilled plate. Dip orange sections into orange mixture and use these to garnish the salad mixture. Across the top add more orange peel strips and other half of sliced green onions. Yield: 4 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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