Scallop Salad With Orange Ginger Dressing Recipe
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.
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