• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Scallops with Orange and Chervil Vinaigrette

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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


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.

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