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Winter Wonderland
Seared Scallops with Citrus Salad
A fantastic warm salad, positively bursting with delicious zesty flavours and topped
with wonderful meaty scallops. A refreshing addition to your menu for the New Year.
Recipe (Scallop salad)
Black Pearl Scallops F 33004
Salt & Black pepper
Brakes Olive Oil A 33889
Pauleys Lemons C 10260
Pauleys Baby Leaf Mix C 450343
Pauleys Roquette C 10527
Pauleys Medium Oranges C 10292 (segmented)
Recipe (vinaigrette)
Pauleys Medium Oranges C 10292
(zest of 1, juice of 1, 1 julienned & blanched)
Brakes Caster Sugar A 301
Brakes Dijon Mustard A 88931
Pauleys Lemons C 10260
(zest of 1, juice of 1, 1 julienned & blanched)
Pauleys Flat Leaf Parsley C 10384
Marinade the scallops in the lemon zest, oil and pepper.
Make the vinaigrette by putting the orange juice and zest
in a pan with the sugar and reducing by two thirds over a
low heat.
Whisk together the mustard, lemon juice, salt & pepper
and then add the oil and reduced orange mixture. Add the
lemon zest and parsley just before serving.
Arrange the salad leaves and orange segments on plates.
Sear the scallops in a hot pan – season and arrange on the
salad leaves. Pour over some of the dressing.
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