Junior League - Scallop, Orange and Artichoke Salad

"A light, healthy, but very elegant salad for a dinnner or holiday party."
 
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Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

  • Balsamic Dressing

  • 1 cup red wine
  • 12 cup balsamic vinegar
  • 1 -2 tablespoon carrot puree
  • 2 tablespoons butter
  • salt and pepper
  • Salad

  • 1 lb sea scallops (8 to 12 per pound)
  • virgin olive oil
  • salt and pepper
  • 6 cups mixed field greens
  • 1 (14 ounce) can artichoke hearts, drained, outer leaves removed
  • sections of 2 orange
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directions

  • For the dressing, heat the wine in a saucepan until reduced to ½ cup. Stir in the balsamic vinegar. Add the carrot puree, butter, salt and pepper. Cook over low heat until blended, stirring frequently. Remove from heat. Let stand until cool.
  • For the salad, sauté the scallops in olive oil in a skillet over medium-high heat until tender. Season with salt and pepper; drain. Toss the field greens, artichokes and oranges in a bowl. Drizzle with the dressing and toss to coat. Divide the salad evenly among 4 serving plates. Top with the scallops.

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