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Orange Scallops with Ginger Dressing

This recipe is so full of flavor: Seared Scallops, toasted almonds, ginger, oranges, and baby greens.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course: Main Course, Salad
Cuisine: Asian
Ingredients Equipment Method

Ingredients
  

  • 20 Dry Scallops (Reduce quantity for fewer servings)
  • 1 Navel Orange
  • 1 container Baby greens (Quantity depends on the number of servings)
  • 3 tbsp Frozen Orange juice concentrate
  • 2 tbsp white or red balsamic vinegar
  • 1 tbsp minced ginger root
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil
  • 1 tbsp Cilantro-minced
  • 1 tbsp coriander ground
  • 1/2 cup Almond slivers

Equipment

  • 1 cast iron skillet
  • 1 spatula
  • 1 bowl
  • 1 platter

Method
 

  1. Note: Dry scallops are much preferred. They will carmelize far better than water-based scallops.
  2. Rinse and dry scallops. When dry, sprinkle with salt, pepper, and ground coriander
  3. In a small bowl, combine Orange Juice concentrate, minced ginger, minced cilantro, balsamic vinegar, 1 tbsp olive oil
  4. Peel navel orange and divide by sections
  5. Place baby greens on a platter or individual plates. Place the orange sections around the baby greens.
  6. Put the almond slivers in a dry skillet and toast. Stir constantly and take care not to burn. Sprinkle on top of the baby greens
  7. Add vegetable oil to a cast iron skillet and heat to medium-high until hot. Add the scallops, and do not move for 1 1/2 minutes. Flip, and do not move again for 1 1/2 minutes.
  8. Remove the scallops and place them on the baby greens. Spoon the dressing on everything and serve.