Orange Infused Scallop and Roasted Almond Salad
 Recipe Source

Author: Bob and Robin Young

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 Recipe Type
¾ lbs    Bay Scallops  
1   Orange zested  
½   Orange juiced  
2 t    Black pepper, fresh ground  
¼ c    Olive oil + 4 T  
¼ c    Roasted almond slices  
  Fresh salad greens  
1 Wash the scallops. Place the olive oil in a bowl. Add the pepper, orange zest and orange juice. Whisk to blend.
2 Place the washed scallops in a ziplock bag. Pour the orange mixture into the bag. Remove the air and seal. Mix by squeezing the bag. Place in the refrigerator for 8 hours or more rotating and mixing periodically.
3 Using a skillet on medium heat, pour the contents of the ziplock bag into the skillet. Sautè the scallops until just browned. About 8 minutes. Remove from heat and let cool completely reserving all liquid.
4 Place an amount of salad greens on a salad plate. Divide the scallops into quarters, including the reserved liquid, and place each helping on the greens. Sprinkle with the roasted almonds and 1 T olive oil.
Servings: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ready in: 30 minutes
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