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Scallop Salad With Orange Ginger Dressing Recipe
|Orange juice||1⁄4 Cup (4 tbs)|
|Rice wine vinegar/White wine vinegar||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Minced fresh ginger/3/4 teaspoon ground ginger||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Reduced sodium soy sauce||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Sea scallops||1 1⁄4 Pound|
|Minced shallot||2 Tablespoon|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Baby greens||4 Cup (64 tbs), rinsed and dried (Such As Bibb, Lamb's, / Red Oak Lettuce, Mustard / Dandelion Greens / A Combination)|
|Minced fresh cilantro/2 tablespoons minced parsley mixed with 1 teaspoon dried cilantro||2 Tablespoon, dried (Coriander)|
Serving size: Complete recipe
Calories 784 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 2.7 g13.5%
Trans Fat 0 g
Cholesterol 187.1 mg
Sodium 1237.8 mg51.6%
Total Carbohydrates 43 g14.5%
Dietary Fiber 3.7 g14.7%
Sugars 10.1 g
Protein 102 g204.9%
Vitamin A 258% Vitamin C 192.5%
Calcium 30.1% Iron 35.6%
*Based on a 2000 Calorie diet
Drain the scallops, setting the marinade aside.
Thread the scallops on 4 lightly greased 12 to 14 inch metal skewers.
2 In a small saucepan, boil the marinade and shallot, uncovered, overhigh heat for 1 to 2 minutes or until the mixture is reduced to 2 tablespoons.
Add the broth and boil 2 minutes more to reduce the mixture to 1/3 cup.
Whisk in the oil and mustard.
3 Preheat the broiler, setting the rack 6 inches from the heat.
Arrange the skewers on a broiler pan and broil for 3 minutes on each side or until the scallops are firm and opaque but still spring back when touched.
4 In a large bowl, toss the greens with half the dressing and divide them among 4 dinner plates.
Top each plate with a skewer of scallops and spoon the remaining dressing over the scallops.
Sprinkle with the cilantro.