Very good, relatively easy, light, refreshing, and a nice mix of flavors. I used less fish sauce but I would use closer to the recipe next time. I used large scallops broken in half (I like the flavor better than bay scallops). I also mixed fennel with the endive and liked that very much with the oranges and the avacado. Works for a very light meal. I'm not sure what I would add to fill out the meal. Would actually rate as 3.5.
Seared Scallops and Fresh-Orange Salad
We liked watercress and endive in this salad, but most combinations of pungent greens will work.
Yield: 4 servings.
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Amount per serving
- Calories: 292
- Calories from fat: 27%
- Fat: 8.9g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 3.1g
- Protein: 31.4g
- Carbohydrate: 22.7g
- Fiber: 3.4g
- Cholesterol: 56mg
- Iron: 1.4mg
- Sodium: 933mg
- Calcium: 126mg
- 2 tablespoons vegetable oil
- 1/3 cup sliced shallots
- 3 cups trimmed watercress (about 3 bunches)
- 3 cups coarsely chopped curly endive
- 1 cup orange sections (about 3 oranges)
- 1/2 cup diced peeled avocado (about 1 small)
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Thai fish sauce
- 1 tablespoon minced seeded Thai, hot red, or serrano chile
- 2 garlic cloves, crushed
- 1/3 cup chopped fresh mint
- To prepare the shallots, heat 2 tablespoons oil in a small saucepan over medium-high heat. Add shallots, and cook for 2 minutes or until crispy, stirring constantly. Remove the shallots from pan with a slotted spoon; drain and cool. Set aside.
- To prepare salad, arrange watercress and endive on a serving platter. Top with orange sections and avocado. Sprinkle scallops with salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add scallops, and cook for 4 minutes, turning once. Spoon scallops over greens mixture.
- To prepare dressing, combine the lemon juice and next 4 ingredients (lemon juice through garlic) in a bowl; stir well with a whisk. Heat dressing in a small saucepan over medium heat 1 minute; pour over salad. Sprinkle with mint and shallots.
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