This refreshing salad is an ideal way to showcase the delicate and sweet flavour of scallops. Scallops are also a good source of the vital minerals magnesium and selenium.
2 1/2 navel oranges, divided
1 Tbsp (15 mL) chopped fresh tarragon
1 Tbsp (15 mL) white wine vinegar
1/2 Tbsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt, divided
1 Tbsp (15 mL) extra-virgin olive oil
1 ruby grapefruit
1 large-sized fennel bulb, trimmed, fronds reserved
1 Tbsp (15 mL) coconut oil
12 large scallops, shelled and cleaned
Freshly ground black pepper, to taste
2 Tbsp (30 mL) coarsely chopped pistachios
To make dressing, with sharp knife, cut away rind and all white pith from 1/2 orange. Cut 1/2 orange into chunks and place in bowl of blender. Add tarragon, vinegar, mustard, 1/4 tsp (1 mL) salt, and olive oil, and blend until smooth. Set aside.
To make salad, cut away rind and all white pith from remaining 2 oranges and grapefruit. Cut fruit into thin slices. Using sharp knife or mandoline, slice fennel bulb and radishes into paper-thin slices. Arrange citrus fruit, fennel, and radishes artfully on serving plates.
Heat coconut oil in frying pan over medium-high heat. Season scallops with remaining 1/4 tsp (1 mL) salt and pepper. Sear scallops on both sides until golden and just opaque in the centre, about 1 minute per side. Place 3 scallops on each salad, drizzle with dressing, and garnish with pistachios and reserved fennel fronds. Serve immediately.
Each serving contains: 202 calories; 10 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 22 g carbohydrates (8 g sugars, 5 g fibre); 396 mg sodium
source: “Shellfish“, alive #364, February 2013