Junior League - Scallop, Orange and Artichoke Salad
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Balsamic Dressing
- 1 cup red wine
- 1⁄2 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
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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