Seared Scallop Salad with Orange Dressing
Recipe provided by Gaetano Williams, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Cincinnati, Ohio
Serves 1
3 sea scallops
2 c. mixed greens
2 oz. orange dressing (recipe below)
3 oz. spiced pecans
1 oz. feta cheese
1 oz. dried cherries
Orange Dressing:
1 c. fresh orange juice
½ c. white balsamic vinegar
1 c. salad oil
1 Tbs. Dijon mustard
1 Tbs. fresh mint, finely chopped
Salt and pepper to taste
For the dressing, reduce the orange juice in a sauce pan over medium high heat until it yields ¼ cup. In a blender, add the white balsamic vinegar and orange juice reduction. Add salad oil and mustard and blend. Add salt, pepper and mint and blend to mix.
Season the scallops with salt and pepper and sear in a hot pan with a drizzle of olive oil until caramelized on both sides.
In a mixing bowl, toss the greens with the dressing. Arrange on a serving plate and top with pecans, feta, dried cherries and scallops.
