Scallop Salad With Orange Ginger Dressing Recipe
A good way to win some compliments from friends and family is to prepare Scallop Salad With Orange Ginger Dressing using this recipe. It is the perfect choice for Side Dish. The marriage of the irresistible flavors of Seafood with other ingredients is the secret to this Scallop Salad With Orange Ginger Dressing. You don't need to think more. Just prepare this Scallop Salad With Orange Ginger Dressing now!
Ingredients
1/4 cup orange juice
1 tablespoon plus 1 teaspoon rice vinegar or white wine vinegar
2 teaspoons minced fresh ginger or 3/4 teaspoon ground ginger
2 teaspoons minced garlic
1 teaspoon honey
1 teaspoon reduced-sodium soy sauce
1 teaspoon grated orange rind
1 1/4 pounds sea scallops
2 tablespoons minced shallot
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
1 teaspoon Dijon mustard
4 cups baby greens, such as bibb, lamb's, or red oak lettuce, mustard or dandelion greens, or a combination, rinsed and dried
2 tablespoons minced fresh cilantro (coriander) or 2 tablespoons minced parsley mixed with 1 teaspoon dried cilantro
Directions
1 In a shallow dish large enough to hold the scallops, combine the orange juice, vinegar, ginger, garlic, honey, soy sauce, and orange rind; add the scallops, toss to coat with the marinade, cover, and refrigerate for at least 30 minutes.
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.
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.
