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Hot Scallop Salad With Blood Oranges

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Hot Scallop Salad With Blood Oranges has a Out of this world tasteThe Vinegar and Shallot gives the Hot Scallop Salad With Blood Oranges Energizing taste. Must catch it
Ingredients
  Butter crunch head/Any lettuce 1 , torn into small pieces
  Olive oil 1 Tablespoon
  Shallot 2 , peeled and thinly sliced
  Scallops 8 Ounce
  Jicama 8 Ounce, peeled and sliced into 1 x 2 inch strips
  Blood orange 2 , peeled and cut into fans
  Avocado 1 , peeled and thinly sliced
  Balsamic vinegar 2 Tablespoon
Directions

Spin or pat lettuce dry, tear into small pieces and arrange in a salad bowl.
In a saute pan or skillet, heat oil over medium heat.
Add shallots and cook 3 to 4 minutes.
Add scallops; stir and cook for 1 minute.
Add jicama, oranges, avocado, and vinegar; cover and cook for 2 to 3 minutes just until hot through.
Heap on top of lettuce, serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Ingredient: 
Seafood
Interest: 
Everyday

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Average: 4.2 (16 votes)