JULY / AUGUST 2018 15
taste
seared scallops
Scallops
with
orange
vinaigrette
Seared scallops
• 4 large scallops
• 1 T. olive oil
Season scallops with salt and pepper.
Heat one tablespoon olive oil in a hot
pan and sear scallops for two minutes
on each side. Set scallops on a paper
towel to cool.
Orange vinaigrette
• 2 C. orange juice
• 2 T. red wine vinegar
• 2 T. roasted red onions, chopped
• 1 jalapeño, roasted and chopped
• 5 oranges, peeled and caramelized
• ½ T. ancho powder
• ¼ C. stoneground mustard
• 1 T. honey
• 1 C. olive oil
Process all ingredients except the
olive oil in a food processor at medium
speed. Slowly drizzle in the olive oil.
Salt and pepper to taste. Process until
smooth, about two minutes.
Combine as shown with fennel,
watermelon radish, and toasted Marcona
almonds. Served at the WAC with
edamame hummus and mâche.
