directions
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1
To make the Citrus Vinaigrette, whisk all the ingredients together in a small bowl
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2
Remove 1/4 cup of the vinaigrette and pour over the scallops
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3
Refrigerate for 10 minutes. Place scallops in basket and rotate for 12 to 15 minutes or until just done
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4
Meanwhile, toss together the watercress and spinach with the remaining vinaigrette
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5
Mound greens on serving plates and toss with hot scallops and carrots
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6
Serve immediately.
WATERCRESS AND SCALLOP SALAD WITH CITRUS VINAIGRETTE
ingredients
- CITRUS VINAIGRETTE:
- 1/3 cup fresh orange juice
- 1/3 cup white wine vinegar
- 2 teaspoons chopped fresh basil
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated orange zest
- 1/2 teaspoon grated lemon zest
- 2 teaspoons olive oil
- 1-1/2 pounds sea scallops, patted dry
- 4 cups watercress leaves
- 4 cups baby spinach leaves
- 2 carrots, cut in thin strips