• Cold poached scallops with field greens and ginger vinaigrette
Cold Poached Scallops with Field Greens and Ginger Vinaigrette

Cold Poached Scallops with Field Greens and Ginger Vinaigrette

  • Recipe Type Food
  • Servings 4
  • Preparation Time Under 1 Hour
  • Total Time Under 1 Hour
  • Occasions Issue 2007 Summer

    + Create a new wish list

    + Create
    Print

    Succulent local scallops served with field greens and a ginger vinaigrette.

    Ingredients Directions

    Ingredients

    • 12 fresh scallops (10-20 count)
    • 1 tbsp unsalted butter
    • 1/4 cup white wine
    • 4 cups fresh greens
    • 2 tbsp fresh ginger, minced
    • 2 tbsp rice wine vinegar
    • 2 tbsp soya sauce
    • 2 tbsp shallots
    • 1 tsp sesame oil
    • 1 lime, zested and juiced
    • 1/2 cup extra virgin olive oil
    • Salt and pepper to taste

    Directions

    Scallops:

    1. Season scallops with salt and pepper.
    2. Heat a frying pan over medium-high heat and add butter.
    3. Add scallops and cook gently for 2-3 minutes and then turn.
    4. Add white wine and cover pan with lid and remove from heat.
    5. Allow scallops to cool and then refrigerate.

     

    Vinaigrette:

    1. Place ginger, vinegar, soy sauce, sesame, oil, shallots, lime zest, lime juice, and olive oil in a mixing bowl and mix well.
    2. Place cold poached scallops over field greens and drizzle with vinaigrette.
    Home Delivery

    Please enter your postal code to see if home delivery is available in your area.