Scallops with Orange and Chervil Vinaigrette

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Scallops with Orange and Chervil Vinaigrette Ingredients

2 1/2 lb Sea scallops	1 Whole orange zest; finely
2 c Orange juice	3 tb Fresh chervil; finely
2 c Dry white wine	1 tb Capers; drained
1 bn Scallions; sliced	1 c Fruity olive oil
1/3 c Nicoise olives; pitted and	Salt and pepper; to taste
3 md Tomatoes; seeded and chopped

Instructions for Scallops with Orange and Chervil Vinaigrette

Place scallops in a large skillet and pour over the orange juice and the wine. Heat to boiling, then reduce heat to low and simmer the scallops just until barely cooked through, 2-3 minutes. Using a slotted spoon, transfer the scallops to a mixing bowl. Reduce the remaining liquid in the pan over high heat to 1/2 cup. Remove from the heat and set aside. Add the scallions, olives, tomatoes, orange zest, chervil, and capers to the scallops - toss to combine. Whisk the reduced poaching liquid and the olive oil together. Season the dressing to taste with salt and freshly ground pepper. Pour over the scallop salad and toss to coat. Serve at once or refrigerate until ready to serve. Recipe by: Nantucket Open House Cook Book Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon on Jan 06, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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