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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Salad |
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| Ingredients |
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| ¾ lbs |
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Bay Scallops |
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| 1 |
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Orange zested |
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| ½ |
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Orange juiced |
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| 2 t |
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Black pepper, fresh ground |
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| ¼ c |
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Olive oil + 4 T |
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| ¼ c |
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Roasted almond slices |
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Fresh salad greens |
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| 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. |
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| Servings: 4 |
| Preparation time: 20 minutes |
| Cooking time: 10 minutes |
| Ready in: 30 minutes |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |