| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Fruits |
|
Salads, Seafood – e |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Sea scallops |
| 2 |
c |
Orange juice |
| 2 |
c |
Dry white wine |
| 1 |
bn |
Scallions; sliced |
| 1/3 |
c |
Nicoise olives; pitted and sliced |
| 3 |
md |
Tomatoes; seeded and chopped |
| 1 |
|
Whole orange zest; finely chopped |
| 3 |
tb |
Fresh chervil; finely chopped |
| 1 |
tb |
Capers; drained |
| 1 |
c |
Fruity olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Place scallops in a large skillet and pour over the orange juice and the
wine. Heat to boiling, then reduce heat to low and simmer the scallops just
until barely cooked through, 2-3 minutes. Using a slotted spoon, transfer
the scallops to a mixing bowl. Reduce the remaining liquid in the pan over
high heat to 1/2 cup. Remove from the heat and set aside.
Add the scallions, olives, tomatoes, orange zest, chervil, and capers to
the scallops - toss to combine.
Whisk the reduced poaching liquid and the olive oil together. Season the
dressing to taste with salt and freshly ground pepper. Pour over the
scallop salad and toss to coat.
Serve at once or refrigerate until ready to serve.
Recipe by: Nantucket Open House Cook Book
Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon
<jouet@mindspring.com> on Jan 06, 1998
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