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Poached Scallop Salad with Light Cumin Vinaigrette
1 lb (500 g) whole bay scallops
Light Orange Cumin Vinaigrette (recipe follows)
1/2 cup finely diced red, green, or yellow bell pepper,
or combination of these
1/2 lb (250 g) mixed lettuce leaves, rinsed
Place the scallops in a steamer basket or in a strainer and set in a saucepan over simmering water. Cover and steam for 3 to 4 minutes, just until they turn opaque. Drain the scallops and place in a bowl with 3 tablespoon (45 ml) of the cumin vinaigrette and the diced bell peppers. Toss to combine thoroughly and refrigerate at least 2 hours, or overnight. Dress the lettuce leaves with 3 tablespoon (45 ml) of the vinaigrette and toss to mix well. Divide the lettuce leaves among individual serving plates and mound the scallops on top. Pass the remaining dressing on the side.
Serves 4 to 6.
Light Cumin Vinaigrette
1/4 cup (60 ml) white wine vinegar
1/4 cup (60 ml) orange juice
3 tablespoon (45 ml) olive oil
2 tablespoon (30 ml) Dijon style mustard
3 tablespoon (45 ml) finely chopped shallots
1/2 tsp (2 ml) ground cumin seed
Salt and freshly ground black pepper to taste
Combine all ingredients in a food processor or electric blender and process until smooth.
Makes about 3/4 cup (180 ml).
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
