Sea Scallop Salad with Citrus Vinaigrette

Name: Sea Scallop Salad with Citrus Vinaigrette
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: ¼ cup freshly squeezed orange juice; 1 small shallot, (finely chopped); 2 teaspoons freshly grated ginger; 1 medium lime, (juiced); 2 tablespoons freshly squeezed lemon juice; 3 tablespoons extra virgin olive oil; salt and freshly ground black pepper, (to taste); 20 large sea scallops; 2 tablespoons extra virgin olive oil; salt and freshly ground black pepper, (to taste); 4 large handfuls frisée or mixed baby greens; 2 medium mangoes, (peeled and chopped); 5 whole green onions, (trimmed and thinly sliced diagonally); ½ cup slivered almonds, (toasted)

This simple, fresh salad is the perfect salad to serve on a warm summer day.

⏱️ 28 menit 🔪 Persiapan: 25 menit 🔥 Masak: 3 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Sea Scallop Salad with Citrus Vinaigrette

Foto: RecipeGirl

Bahan-bahan

4 porsi

¼ cup freshly squeezed orange juice
1 small shallot, (finely chopped)
2 teaspoons freshly grated ginger
1 medium lime, (juiced)
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper, (to taste)
20 large sea scallops
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, (to taste)
4 large handfuls frisée or mixed baby greens
2 medium mangoes, (peeled and chopped)
5 whole green onions, (trimmed and thinly sliced diagonally)
½ cup slivered almonds, (toasted)

Langkah-langkah

In a small bowl, combine the orange juice, shallot, ginger, lime juice, and lemon juice and mix well. Let stand for 10 to 15 minutes.
Strain the juice mixture into a bowl, discarding the solids. Whisk the olive oil, salt and pepper into the juice mixture until blended.
Rinse the scallops and pat them dry. Remove the "feet" (the small muscle sometimes found on the side of the scallop) and discard.
Heat the olive oil in a large nonstick sauté pan until almost smoking. Add the scallops to the hot oil and sprinkle with salt and pepper. Cook for 1 minute and then gently turn each one over. Cook 1 minute longer or until translucent in the center. Remove from the heat.
Toss the greens, mango, green onion and almonds with the desired amount of vinaigrette in a salad bowl.
Divide the salad mixture evenly among 4 plates. Top each serving with 5 scallops and serve immediately with the remaining vinaigrette.