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Categories:
vinaigrette rice wine vinegar POUPON shallots orange juice lemon juice sugar garlic vanilla beans vanilla extract olive oil salt white pepper flour pink peppercorns salt scallops oil mixed greens oranges avocados chilies plantains American caviar
Viewed: 48 - Published at: 2 years agoIngredients
- Vinaigrette
- 1/2 cup rice wine vinegar
- 6 Tbsp. GREY POUPON Classic Dijon Mustard
- 2 each shallots
- 1/4 cup fresh orange juice
- 2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
- 2 Tbsp. sugar
- 2 each garlic cloves, minced
- 2 each vanilla beans, split, seeds removed
- 2 tsp. vanilla extract
- 1-1/2 cups olive oil/canola blend (75/25)
- to taste salt
- to taste white pepper
- Scallops
- 2 Tbsp. flour
- 2 Tbsp. pink peppercorns, ground
- 2 Tbsp. sea salt
- 2 Tbsp. yellow mustard seed
- 96 each sea scallops
- 1 cup oil
- 1 gal. Spring mixed greens
- 12 each navel oranges, peeled, sectioned
- 10 each avocados, sliced Target 10 ea For $10.00 thru 02/06
- 6 each Fresno chilies, thinly sliced
- 2 each plantains, julienne cut, fried
- 1/4 cup American caviar
Method
- Vinaigrette: Place all ingredients except oil, salt and pepper in blender or food processor.
- Blend until smooth.
- With blender still running, gradually add oil through feed tube, blending well after each addition.
- Season with salt and pepper; cover.
- Store in refrigerator until ready to use.
- Scallops: Mix flour, ground peppercorns, sea salt and mustard seed.
- Use to evenly coat scallops.
- For each serving: Saute 2 Scallops in 1 tsp.
- hot oil on medium-high heat about 1-1/2 min.
- on each side or until scallops are opaque; place on plate.
- Toss 1/3 cup of the greens with 2 tsp.
- Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices, several chili slices, a small cluster of plantains and 1/4 tsp.
- caviar.
