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Fresh Orange Salad w/Sauteed Scallops

Posted on April 2, 2013 by Webdev


  • 2 Tablespoons vegetable oil
  • 1/2 cup shallots, sliced
  • 6 cups mesclun
  • 2 oranges, sectioned
  • 1 small avocado, diced
  • 1-1/2 pounds scallops
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/2 cup fresh lemon juice
  • 2 Tablespoons gf brown sugar
  • 1-1/2 Tablespoons Thai fish sauce
  • 1 teaspoon hot chile oil
  • 2 garlic cloves, crushed
  • 1/3 cup fresh mint, chopped


To prepare shallots, heat 2 tablespoons oil in a small saucepan over medium heat. Add shallots and cook until crispy, about
2 minutes, stirring constantly.

Remove shallots with a slotted spoon; drain on paper towels and allow to cool.

Arrange mesclun on a serving platter. Top with orange sections and diced avocado. Sprinkle scallops with salt.

Heat 1 teaspoon oil over medium-high heat. Add scallops and cook for 5 minutes, turning once.

Spoon scallops over greens.

In a small bowl, combine lemon juice, brown sugar, fish sauce, chile oil and garlic. Stir well with a whisk.

Heat dressing in a small saucepan over medium heat for about 1 minute.

Drizzle over salad. Sprinkle with mint and crispy shallots.


Posted in: Recipes & Cooking

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