Scallops with orange vinaigrette

Seared scallops

  • 4 large scallops
  • 1 T. olive oil

Season scallops with salt and pepper. Heat one tablespoon olive oil in a hot pan and sear scallops for two minutes on each side. Set scallops on a paper towel to cool.

Orange vinaigrette

  • 2 C. orange juice
  • 2 T. red wine vinegar
  • 2 T. roasted red onions, chopped
  • 1 jalapeño, roasted and chopped
  • 5 oranges, peeled and caramelized
  • ½ T. ancho powder
  • ¼ C. stoneground mustard
  • 1 T. honey
  • 1 C. olive oil

Process all ingredients except the olive oil in a food processor at medium speed. Slowly drizzle in the olive oil. Salt and pepper to taste. Process until smooth, about two minutes.

Combine as shown with fennel, watermelon radish, and toasted Marcona almonds. Served at the WAC with edamame hummus and mâche.

As published in the July/August issue of WAC Magazine.

—Posted July 8, 2018

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