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 Seared Scallops on Spring Greens with Vanilla-Mustard Vinaigrette
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Seared Scallops on Spring Greens with Vanilla-Mustard Vinaigrette

Vinaigrette: Place all ingredients except oil| salt and pepper in blender or food processor. Blend until smooth. With blender still running| gradually add oil through feed tube| blending well after each addition. Season with salt and pepper; cover. Store in refrigerator until ready to use.,Scallops: Mix flour| ground peppercorns| sea salt and mustard seed. Use to evenly coat scallops.,For each serving: Saute 2 Scallops in 1 tsp. hot oil on medium-high heat about 1-1/2 min. on each side or until scallops are opaque; place on plate. Toss 1/3 cup of the greens with 2 tsp. Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices| several chili slices| a small cluster of plantains and 1/4 tsp. caviar.
48
servings
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Ingredients

Vinaigrette
1/2 cup rice wine vinegar
6 Tbsp. GREY POUPON Classic Dijon Mustard
2 each shallot
1/4 cup orange juice
2 Tbsp. lemon juice
2 Tbsp. sugar
2 each garlic
2 each vanilla
2 tsp. vanilla
1-1/2 cups olive oil
to taste salt
to taste white pepper
to taste Scallops
2 Tbsp. flour
2 Tbsp. peppercorns
2 Tbsp. salt
2 Tbsp. mustard seed
96 each scallops
1 cup oil
1 gal. greens
12 each navel orange
10 each avocado
6 each chili
2 each plantain
1/4 cup caviar

Instructions

Preparation Steps
  • Vinaigrette: Place all ingredients except oil, salt and pepper in blender or food processor. Blend until smooth. With blender still running, gradually add oil through feed tube, blending well after each addition. Season with salt and pepper; cover. Store in refrigerator until ready to use.
  • Scallops: Mix flour, ground peppercorns, sea salt and mustard seed. Use to evenly coat scallops.
  • For each serving: Saute 2 Scallops in 1 tsp. hot oil on medium-high heat about 1-1/2 min. on each side or until scallops are opaque; place on plate. Toss 1/3 cup of the greens with 2 tsp. Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices, several chili slices, a small cluster of plantains and 1/4 tsp. caviar.
  • Make Ahead
    Vinaigrette can be stored in refrigerator up to 4 days before using as directed.