Name: Scallop and Orange Salad in a Tulip
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons (45 ml) white wine vinegar; 2 tablespoons (30 ml) orange juice; 2 tablespoons (30 ml) olive oil; 1 teaspoon (5 ml) honey; 1 teaspoon (5 ml) Dijon mustard; Salt and pepper; 6 large scallops, patted dry (approximately 300 g); 2 tablespoons (30 ml) olive oil; 1 small English cucumber, peeled, seeded and thinly sliced into half rings; The skinless segments of 2 oranges; 4 tulips, with or without the stems and pistils; 1 tablespoons (15 ml) chopped fresh chives

Preparation

Dressing
- In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside.
Salad
- In a non-stick skillet over high heat, brown the scallops in the oil for about 1 to 2 minutes per side, depending on their size. Season with salt and pepper. Set aside on a plate in the refrigerator until they are at room temperature. Slice thinly.
- In a bowl, combine the scallops, cucumber and oranges. Add the vinaigrette and toss to combine. Adjust the seasoning.
- Place each tulip on a plate or at the bottom of a glass, opening up the petals. Fill with the salad and sprinkle with the chives. Serve immediately.

Scallop and Orange Salad in a Tulip

Categories

Ingredients

Dressing

Salad

Preparation

Dressing

Salad

Personal Note