Scallop Salad With Lime And Cilantro Vinaigrette Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
VINAIGRETTE
3 tbsp: Lime juice,
1: Garlic clove, (s), minced
2 tbsp: White wine vinegar,
5 tbsp: Vegetable oil,
2 tbsp: Cilantro, chopped
1 tbsp: Olive oil,
1 tbsp: Ginger, peeled and chopped
SCALLOP SALAD
12 large: Sea scallops,
2 tbsp: Olive oil,
1/2 tsp: Salt,
2 small: Bunches watercress, trimmed
1/2 tsp: Turmeric,
12: Cherry tomatoes, quartered
1/4 tsp: Pepper,
Directions:
Vinaigrette: Whisk first 5 ingredients in small bowl to blend.
Gradually whisk in vegetable oil, then olive oil. Add salt and pepper
to taste.
Scallop Salad: Combine scallops, salt, turmeric and pepper in medium
bowl. Toss to coat scallops completely. Heat oil in heavy large
skillet over medium-high heat. Add scallops and saut until golden
brown and cooked through, about 2 minutes per side. Transfer to paper
towels and drain.
Combine watercress and tomatoes in large bowl. Toss with enough
vinaigrette to coat. Divide among 4 plates; top each plate with 3
scallops. Drizzle with remaining vinaigrette and serve.
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
Source from luhu.jp
Gradually whisk in vegetable oil, then olive oil. Add salt and pepper
to taste.
Scallop Salad: Combine scallops, salt, turmeric and pepper in medium
bowl. Toss to coat scallops completely. Heat oil in heavy large
skillet over medium-high heat. Add scallops and saut until golden
brown and cooked through, about 2 minutes per side. Transfer to paper
towels and drain.
Combine watercress and tomatoes in large bowl. Toss with enough
vinaigrette to coat. Divide among 4 plates; top each plate with 3
scallops. Drizzle with remaining vinaigrette and serve.
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95
Source from luhu.jp
Tags
Salads