| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial3 |
4 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic; chopped |
| 1 |
|
Shallot; chopped |
| 2 |
tb |
Rice vinegar |
| 2 |
ts |
Orange juice concentrate |
| 2 |
ts |
Chopped orange zest |
| 1/3 |
c |
Extra virgin olive oil |
|
|
Salt |
|
|
Cracked black pepper |
| 1 |
|
Head butter lettuce |
| 4 |
oz |
Arugula; (about 2 cups) |
| 1/2 |
sm |
Red onion; julienned |
| 2 |
|
Oranges; peeled and |
|
|
; sectioned |
| 1 |
tb |
Olive oil |
| 1 |
lb |
Sea scallops; rinsed and patted |
|
|
; dry |
INSTRUCTIONS
CITRUS VINAIGRETTE
To prepare the vinaigrette, combine the garlic, shallot, vinegar, orange
juice concentrate, and zest in a medium bowl. Slowly whisk in the olive oil
until the dressing is emulsified and thickened. Season to taste with the
salt and pepper.
To prepare the salad, arrange the lettuce and arugula on 4 plates. Arrange
the red onions and orange segments on top of the greens. Heat the olive oil
in a 10-inch saute pan over high heat until smoking hot. Add the scallops
and sear on both sides just until the scallops are translucent, about 2
minutes.
To serve, distribute the scallops among the salads, placing them on the
greens, and drizzle the vinaigrette over the top . Serve immediately.
Converted by MC_Buster.
Per serving: 342 Calories (kcal); 22g Total Fat; (58% calories from fat);
21g Protein; 15g Carbohydrate; 37mg Cholesterol; 191mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;
4 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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