Seared Scallop Salad with Butternut and Blood Orange Vinaigrette

Posted by in Recipes on Sep 11, 2012 . .

Segments from 1 Blood Orange, excess juice reserved
3 Tbls Olive Cart Butternut Squash Seed OIl
1/2 tsp grain mustard
1 Tbsp Olive Cart Blood Orange Oil
Salt and Pepper, to taste
6-8 Ounces fresh spring greens
1/2 Pound Fresh Sea (or bay) Scallops
Olive Cart California Arbequina Olive Oil

Prepare the vinaigrette, using a wire wisk and combing 1 Tablespoons of Olive Cart Blood Orange Oil 3 Tablespoons Olive Cart Butternut Squash Seed Oil, reserved blood orange juice, the mustartd, salt & pepper in a small bowl.

Season scallops with salt & Pepper. Heat skillet on medium high and add about 1 Tablespoon Olive Cart Australian Olive OIl. Place scallops in skillet and turn, using tongs, after 1 minute. Sear for 1 minute more. Scallops should be cooked on the exterior and rare in the center. Remove scallops and set aside.

Using large mixing bowl and tongs, toss greens, half of the orange segments and vinaigrettte. Season to taste. Using salad plastes and tongs, portion salad between two plates. Garnish each plate with remaining orange segments and scallops. Drizzle  Olive Cart Australian Olive Oil around plate for presentation and serve.

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