Watercress And Scallop Salad With Citrus Vinaigrette Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Orange juice | 1/3 Cup (16 tbs) (Citrus Vinaigrette:) | |
| White wine vinegar | 1/3 Cup (16 tbs) (Citrus Vinaigrette:) | |
| Basil | 2 Teaspoon, chopped (Citrus Vinaigrette:) | |
| Lemon juice | 1 Teaspoon (Citrus Vinaigrette:) | |
| Orange zest | 1 Teaspoon, grated (Citrus Vinaigrette:) | |
| Lemon zest | 1/2 Teaspoon, grated (Citrus Vinaigrette:) | |
| Olive oil | 2 Teaspoon (Citrus Vinaigrette:) | |
| 1-1/2 pounds sea scallops, patted dry | ||
| Watercress leaves | 4 Cup (16 tbs) (Citrus Vinaigrette:) | |
| Baby spinach leaves | 4 Cup (16 tbs) (Citrus Vinaigrette:) | |
| 2 carrots, cut in thin strips | ||
Directions
To make the Citrus Vinaigrette, whisk all the ingredients together in a small bowl.
Remove 1/4 cup of the vinaigrette and pour over the scallops.
Refrigerate for 10 minutes.
Place scallops in basket and rotate for 12 to 15 minutes or until just done.
Meanwhile, toss together the watercress and spinach with the remaining vinaigrette.
Mound greens on serving plates and toss with hot scallops and carrots.
Remove 1/4 cup of the vinaigrette and pour over the scallops.
Refrigerate for 10 minutes.
Place scallops in basket and rotate for 12 to 15 minutes or until just done.
Meanwhile, toss together the watercress and spinach with the remaining vinaigrette.
Mound greens on serving plates and toss with hot scallops and carrots.
Chef
