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Watercress And Scallop Salad With Citrus Vinaigrette

Barbecue.Master's picture
Ingredients
  Orange juice 1⁄3 Cup (5.33 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Chopped basil 2 Teaspoon
  Lemon juice 1 Teaspoon
  Orange zest 1 Teaspoon, grated
  Lemon zest 1⁄2 Teaspoon, grated
  Olive oil 2 Teaspoon
  Sea scallops 1 1⁄2 Pound, patted dry
  Watercress leaves 4 Cup (64 tbs)
  Baby spinach leaves 4 Cup (64 tbs)
  Carrots 2 , cut into thin strips
Directions

To make the Citrus Vinaigrette, whisk all the ingredients together in a small bowl.
Remove 1/4 cup of the vinaigrette and pour over the scallops.
Refrigerate for 10 minutes.
Place scallops in basket and rotate for 12 to 15 minutes or until just done.
Meanwhile, toss together the watercress and spinach with the remaining vinaigrette.
Mound greens on serving plates and toss with hot scallops and carrots.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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