Scallop salad with orange-poppy seed dressing
Source/Author: Mary
Easy and delicious.
Ingredients:
| • Dijon mustard | 1 tbsp |
| • extra virgin olive oil | 1/3 cup |
| • water | 1/3 cup |
| • Black pepper | to taste |
| • canola oil | 2-3 tbsp |
| • cider vinegar | 1/3 cup + 1 tbsp |
| • red onion | 1 |
| • fresh sea scallops | 8-10 |
| • any greens (like arugula) | 3 cups |
| • radicchio | 1 cup |
| • quinoa | 1/3 cup |
| • oranges | 3 |
| • poppy seeds | 1 tbsp |
| • pine nuts | 1/3 cup |
1. In a large bowl: add quinoa and stir in 1/3 cup boiling water. Cover and let stand about 20 minutes until water is absorbed and quinoa is tender.
2. DRESSING. Remove zest from 1 orange. Peel, seed and section orange.
3. Finely chop 1/2 onion.
4. Combine orange zest and sections, chopped onion, 1/3 cup of cider vinegar, Dijon mustard and black pepper in a food processor or blender. Process until smooth. Add extra virgin olive oil and process again until thickness. Add poppy seeds; mix and set aside.
5. SALAD.
Thinly slice onion. In a small bowl combine onion, 1 tbsp of cider vinegar and the water. Mix and set aside.
6. Rinse scallops.
7. Cut radicchio into "like your prefer" slices.
8. Lightly toast the pine nuts.
9. Preheat pan with canola oil over medium. Add scallops and cook 2 minutes one side, turn and cook second side 2 more minutes.
10. Drain the water from the bowl with onion.
11. In a large bowl combine greens, radicchio, pine nuts, onion, quinoa and scallops. Drizzle with dressing.
