Scallop, Spinach and Orange Salad: Difference between revisions
New page: {{RecipeSummary |PrepTime=20 min |CookTime=20 min |Source=[http://www.epicurious.com/recipes/food/views/Scallop-Spinach-and-Orange-Salad-986 Epicurious.com] |Rating=Delish! |Yield=4 servin... |
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|Source=[http://www.epicurious.com/recipes/food/views/Scallop-Spinach-and-Orange-Salad-986 Epicurious.com] | |Source=[http://www.epicurious.com/recipes/food/views/Scallop-Spinach-and-Orange-Salad-986 Epicurious.com] | ||
|Rating= | |Rating={{Yummy}} | ||
|Yield=4 servings | |Yield=4 servings | ||
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* 2 tablespoons minced shallot | * 2 tablespoons minced shallot | ||
* 1/4 cup olive oil | * 1/4 cup olive oil | ||
* 12 large sea scallops, each cut horizontally into thirds | * 12 large sea scallops, each cut horizontally into thirds | ||
* 2 tablespoons (1/4 stick) butter, melted | * 2 tablespoons (1/4 stick) butter, melted | ||
* 1/4 teaspoon paprika | * 1/4 teaspoon paprika | ||
* 8 cups fresh spinach leaves (about 10 ounces) | * 8 cups fresh spinach leaves (about 10 ounces) | ||
* 2 tablespoons sliced almonds, toasted | * 2 tablespoons sliced almonds, toasted | ||
* 1/4 cup (1/2 stick) chilled butter, cut into pieces | * 1/4 cup (1/2 stick) chilled butter, cut into pieces | ||
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[[Category:Salads]] | [[Category:Salads]] | ||
[[Category:Scallops]] | |||
[[Category:Spinach]] | |||
[[Category:Oranges]] | |||
Latest revision as of 18:56, 30 December 2021
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20 min |
| Source | Epicurious.com |
| Yield / serves | 4 servings |
| Rating | Yummy! |
Ingredients
- 2 oranges, peeled, white pith removed
- 1 cup orange juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- 1/4 cup olive oil
- 12 large sea scallops, each cut horizontally into thirds
- 2 tablespoons (1/4 stick) butter, melted
- 1/4 teaspoon paprika
- 8 cups fresh spinach leaves (about 10 ounces)
- 2 tablespoons sliced almonds, toasted
- 1/4 cup (1/2 stick) chilled butter, cut into pieces
Preparation
Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.
Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.
Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
Broil scallops until cooked through, about 3 minutes.
Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.
Place scallops atop spinach salad. Drizzle sauce over scallops and serve.
