Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Crispy Scallop Salad




Source of Recipe


Atlantic's Edge at Cheeca Lodge, Islamorada, Florida Keys


List of Ingredients




1 cup flour
1 tsp. salt
1 tsp. black pepper
20 sea scallops
2 cups vegetable oil
Assorted mixed baby greens
Strawberry Vinaigrette
1/2 cup roasted hazelnuts
4 fresh strawberries
16 orange segments
12 Belgian endive spears

Recipe



Season flour with salt and freshly ground pepper. Dredge scallops in
flour to coat. Heat oil in pan over medium high heat, approximately
375 degrees. Pan-fry scallops until golden brown. Toss baby greens
with Strawberry Vinaigrette (recipe below) to coat. Arrange mixed
baby greens in center of each plate. Place scallops on mixed greens;
garnish with hazelnuts, sliced strawberries, orange segments and
Belgian endive.

Strawberry Vinaigrette

1 Tbsp. Dijon mustard
1 cup strawberry vinegar
2 oranges
2 Tbsp. honey
2 cups vegetable oil
3 Tbsp. hazelnut oil
Salt and pepper

In bowl, whisk together mustard, vinegar, grated zest of 1 orange
(colored part of rind, removed with zester or grater), juice of both
oranges and honey. Slowly pour in oils while whisking to emulsify
vinaigrette. Season to taste with salt and freshly ground pepper.