"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Scallops with Warm Ginger Vinaigrette Recipe

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This recipe for Scallops with Warm Ginger Vinaigrette, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T Olive Oil
8 to 10 size dry-pack Scallops
2 T julienned Fresh Ginger
1 clove minced Garlic
1 tsp minced Shallot
juice of one Lemon
juice and zest of one Orange
1 tsp Dijon Mustard
1/2 C Olive Oil
1 T chopped Mint
1 Orange cut in segments
1 bunch of Watercress (arugula or other peppery greens also work)
1/2 C White Wine , Seafood Stock, or other very light stock
1 tsp Sesame Seeds (black preferred)

Directions:
Directions:
Set large saute pan over medium heat and add 2 T. olive oil. Season scallops with salt; cook 2 minutes per side. Remove from pan and keep warm. Return pan to heat; saute ginger, garlic and shallot for 1 minute. Add juice, zest and stock, and simmer until liquid is reduced by half. Whisk in mustard, sesame seeds and 1/2 c. olive oil; bring to simmer. Remove sauce from heat and add mint. Place 2 scallops on each salad plate; add orange segments and watercress. Drizzle with warm vinaigrette.

Number Of Servings:
Number Of Servings:
4 as appetizer
Personal Notes:
Personal Notes:
I use about 1/4 c. olive oil, but that is just my taste. One could also serve this as an entree with rice or couscous.

 

 

 

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