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.
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