Side Pannel
Scallop and Asparagus Salad (Gazelle)
Scallop and Asparagus Salad (Gazelle)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Meat, Low Fat, Asparagus
Ingredients List
- -------------------------------FOR THE SALAD-------------------------------
- 1 lb Bay scallops OR sea scallops
- -cut into eighths
- Water or fish stock
- 1 1/2 lb Fresh asparagus
- 1/4 c Finely chopped red onion
Directions
FOR THE DRESSING
1/2 c Fresh orange juice
1 tb White wine vinegar
1/2 ts Sugar
1 ts Chopped fresh thyme
2 tb Chopped fresh parsley
1 tb Grated lemon zest
2 tb Grated orange zest
2 tb Extra-virgin olive oil
1. Place the scallops in a small saucepan with water or fish stock to
cover. Bring to a boil over high heat, cover the pan, then remove from
heat, allowing the scallops to sit undisturbed in the covered pan for 2
minutes. Remove the scallops with a slotted spoon and place in a mixing
bowl to chill.
2. Soak the asparagus in cold water for 20 minutes, change the water
frequently and rubbing the stalks gently with your fingers to remove any
grit clinging to the tips. Trim the tough ends from the asparagus and peel
as necessary. Roll-cut the asparagus by holding your knife at an angle and
slicing off tip. Holding your knife in the same position, turn the
asparagus stalks a quarter turn in between slices. Your slices will be more
attractive if cut in this manner.
3. Have a bowl of ice water handy. Place the asparagus in a vegetable
steamer and place in a large pot with water at the bottom. Bring to a boil
and steam the asparagus, covered, for 5 minutes or until the asparagus is
cooked but still slightly crunchy. Remove the steamer from the pot and
plunge the asparagus into the ice water to stop the cooking action and set
the color. Drain and add the asparagus to the mixing bowl with the scallops
along with the red onion. Refrigerate, covered with plastic wrap, until
chilled, at least 1 hour.
4. In a jar with a tight-fitting lid, combine the remaining ingredients.
Shake well to emulsify. Ten minutes before serving, the dressing with the
salad to allow the flavors to blend.
ADVANCE: The salad can be made up to a day in advance and kept
refrigerated, tightly covered with plastic wrap. Do not dress the salad
until just before serving, or the asparagus will lose color .
TOTAL TIME 2 hrs includes chilling. 20 minutes work. PER SERVING: 200 cals,
31 mg cholesterol, 11 g fat (50% cff) 210 mg sodium.
1/2 c Fresh orange juice
1 tb White wine vinegar
1/2 ts Sugar
1 ts Chopped fresh thyme
2 tb Chopped fresh parsley
1 tb Grated lemon zest
2 tb Grated orange zest
2 tb Extra-virgin olive oil
1. Place the scallops in a small saucepan with water or fish stock to
cover. Bring to a boil over high heat, cover the pan, then remove from
heat, allowing the scallops to sit undisturbed in the covered pan for 2
minutes. Remove the scallops with a slotted spoon and place in a mixing
bowl to chill.
2. Soak the asparagus in cold water for 20 minutes, change the water
frequently and rubbing the stalks gently with your fingers to remove any
grit clinging to the tips. Trim the tough ends from the asparagus and peel
as necessary. Roll-cut the asparagus by holding your knife at an angle and
slicing off tip. Holding your knife in the same position, turn the
asparagus stalks a quarter turn in between slices. Your slices will be more
attractive if cut in this manner.
3. Have a bowl of ice water handy. Place the asparagus in a vegetable
steamer and place in a large pot with water at the bottom. Bring to a boil
and steam the asparagus, covered, for 5 minutes or until the asparagus is
cooked but still slightly crunchy. Remove the steamer from the pot and
plunge the asparagus into the ice water to stop the cooking action and set
the color. Drain and add the asparagus to the mixing bowl with the scallops
along with the red onion. Refrigerate, covered with plastic wrap, until
chilled, at least 1 hour.
4. In a jar with a tight-fitting lid, combine the remaining ingredients.
Shake well to emulsify. Ten minutes before serving, the dressing with the
salad to allow the flavors to blend.
ADVANCE: The salad can be made up to a day in advance and kept
refrigerated, tightly covered with plastic wrap. Do not dress the salad
until just before serving, or the asparagus will lose color .
TOTAL TIME 2 hrs includes chilling. 20 minutes work. PER SERVING: 200 cals,
31 mg cholesterol, 11 g fat (50% cff) 210 mg sodium.
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