Scallop Salad Recipe
Ingredients
| 3/4 cup plus 2 tablespoons unsweetened orange juice | ||
| Ginger root | 1 Tablespoon, minced | |
| 1 tablespoon plus 1 teaspoon Dijon mustard | ||
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Sea scallops | 1 pound | |
| Asparagus spears | 1/2 pound | |
| Vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| 6 cups mixed baby salad greens | ||
| 2 medium oranges, peeled and sectioned Orange zest (optional) | ||
| Ground pepper | 1 To taste | |
Directions
Combine first 5 ingredients in a jar.
Cover tightly, and shake vigorously.
Pour 1/2 cup orange juice mixture into a heavy-duty, zip-top plastic bag.
Set remaining juice mixture aside.
Add scallops to bag; seal bag, and shake until scallops are well coated.
Marinate in refrigerator 30 minutes, turning bag occasionally.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if "desired.
Cut asparagus into 2-inch pieces.
Set aside.
Remove scallops from marinade, discarding marinade.
Coat a 10-inch cast-iron skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot.
Add scallops, and cook 5 minutes or until browned, turning once.
Remove scallops from skillet; keep warm.
Add asparagus to skillet; saute until crisp-tender.
To serve, place 1 1/2 cups greens on each of 4 plates.
Arrange scallops, asparagus, and orange sections evenly over greens.
Pour remaining orange juice mixture through a wire-mesh strainer.
Discard garlic and gingerroot remaining in strainer.
Drizzle 2 tablespoons orange juice mixture over each salad.
If desired, sprinkle with orange zest and pepper.
Cover tightly, and shake vigorously.
Pour 1/2 cup orange juice mixture into a heavy-duty, zip-top plastic bag.
Set remaining juice mixture aside.
Add scallops to bag; seal bag, and shake until scallops are well coated.
Marinate in refrigerator 30 minutes, turning bag occasionally.
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if "desired.
Cut asparagus into 2-inch pieces.
Set aside.
Remove scallops from marinade, discarding marinade.
Coat a 10-inch cast-iron skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot.
Add scallops, and cook 5 minutes or until browned, turning once.
Remove scallops from skillet; keep warm.
Add asparagus to skillet; saute until crisp-tender.
To serve, place 1 1/2 cups greens on each of 4 plates.
Arrange scallops, asparagus, and orange sections evenly over greens.
Pour remaining orange juice mixture through a wire-mesh strainer.
Discard garlic and gingerroot remaining in strainer.
Drizzle 2 tablespoons orange juice mixture over each salad.
If desired, sprinkle with orange zest and pepper.
Chef
