Scallop, Spinach and Orange Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An appealing appetizer salad from The Great House at Villa Madeleine, St. Croix. 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 |
Directions:
1. 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.
2. 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.
3. Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.
4. Broil scallops until cooked through, about 3 minutes.
5. 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.
6. Place scallops atop spinach salad. Drizzle sauce over scallops and serve.
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