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Scallops with Warm Ginger Vinaigrette Recipe

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This recipe for Scallops with Warm Ginger Vinaigrette is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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