Scallops with orange and chervil vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Sea scallops |
| 2 | cups | Orange juice |
| 2 | cups | Dry white wine |
| 1 | bunch | Scallions; sliced |
| ⅓ | cup | Nicoise olives; pitted and sliced |
| 3 | mediums | Tomatoes; seeded and chopped |
| 1 | Whole orange zest; finely chopped | |
| 3 | tablespoons | Fresh chervil; finely chopped |
| 1 | tablespoon | Capers; drained |
| 1 | cup | Fruity olive oil |
| Salt and pepper; to taste | ||
Directions
Place scallops in a large skillet and pour over the orange juice and the wine. Heat to boiling, then reduce heat to low and simmer the scallops just until barely cooked through, 2-3 minutes. Using a slotted spoon, transfer the scallops to a mixing bowl. Reduce the remaining liquid in the pan over high heat to ½ cup. Remove from the heat and set aside.
Add the scallions, olives, tomatoes, orange zest, chervil, and capers to the scallops - toss to combine. Whisk the reduced poaching liquid and the olive oil together. Season the dressing to taste with salt and freshly ground pepper. Pour over the scallop salad and toss to coat. Serve at once or refrigerate until ready to serve.
Recipe by: Nantucket Open House Cook Book Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon <jouet@...> on Jan 06, 1998