Side Pannel
Scallop and Orange Salad
Ingredients List
- 1 Navel orange
- 1 lb Bay or sea scallops
- 1 1/3 c Orange juice
Directions
DRESSING
1/4 c Dry sherry or white wine
-vinegar
1/2 c Olive oil
1/2 ts Salt
Pepper to taste
1 tb Minced coriander leaves or
-parsley
1/3 c Thinly sliced green onions
1 Medium-sized red bell
-pepper; cut into 1/8 inch
-julienne strips
2 tb Thinly slivered ginger
1 Clove garlic; minced
1 tb Honey
Prepare the orange. Use a swivel bladed peeler and remove peel in long
strips. Cut into very thin strips. Cover with cold water and set aside.
Working overa large bowl, section the orange, removing as much of the
membrane as possible. Reserve the orange sections, measure the juice, and
add more as needed to measure 1-1/3 cups. Poach the scallops and cut
scallops into wedge shaped sections. Rinse and pat dry. Place in a
saucepan, add orange juice, cover, and bring to boil over moderate heat for
30 to 60 seconds. Do not overcook. Remove with slotted spoon. Set aside.
Prepare the dressing. In a medium-sized bowl, whisk together vinegar, oil,
salt, pepper and coriander. Chop 1/2 the orange peels, 1/2 the green onions
and all the red pepper. Return to orange mixture. Add to the orange mixture
that scallops were poached in, the ginger, garlic and honey. Bring to a
boil over high heat, lower heat and cook until mixture is reduced to 1 cup.
Let cool. Add scallops to dressing mixture and marinate 1 hour. To assemble
salad, mound the scallop mixture in the center of a chilled plate. Dip
orange sections into orange mixture and use these to garnish the salad
mixture. Across the top add more orange peel strips and other half of
sliced green onions. Yield: 4 servings.
SHEFFIELD LANDERS OWINGS
(MRS. WILLIAM ADOLPH)
1/4 c Dry sherry or white wine
-vinegar
1/2 c Olive oil
1/2 ts Salt
Pepper to taste
1 tb Minced coriander leaves or
-parsley
1/3 c Thinly sliced green onions
1 Medium-sized red bell
-pepper; cut into 1/8 inch
-julienne strips
2 tb Thinly slivered ginger
1 Clove garlic; minced
1 tb Honey
Prepare the orange. Use a swivel bladed peeler and remove peel in long
strips. Cut into very thin strips. Cover with cold water and set aside.
Working overa large bowl, section the orange, removing as much of the
membrane as possible. Reserve the orange sections, measure the juice, and
add more as needed to measure 1-1/3 cups. Poach the scallops and cut
scallops into wedge shaped sections. Rinse and pat dry. Place in a
saucepan, add orange juice, cover, and bring to boil over moderate heat for
30 to 60 seconds. Do not overcook. Remove with slotted spoon. Set aside.
Prepare the dressing. In a medium-sized bowl, whisk together vinegar, oil,
salt, pepper and coriander. Chop 1/2 the orange peels, 1/2 the green onions
and all the red pepper. Return to orange mixture. Add to the orange mixture
that scallops were poached in, the ginger, garlic and honey. Bring to a
boil over high heat, lower heat and cook until mixture is reduced to 1 cup.
Let cool. Add scallops to dressing mixture and marinate 1 hour. To assemble
salad, mound the scallop mixture in the center of a chilled plate. Dip
orange sections into orange mixture and use these to garnish the salad
mixture. Across the top add more orange peel strips and other half of
sliced green onions. Yield: 4 servings.
SHEFFIELD LANDERS OWINGS
(MRS. WILLIAM ADOLPH)
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