Recipe By : Nantucket Open House Cook Book
Serving Size : 6 Preparation Time :0:00
Categories : Salads Seafood - Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds sea scallops
2 cups orange juice
2 cups dry white wine
1 bunch scallions -- sliced
1/3 cup Nicoise olives -- pitted and sliced
3 medium tomatoes -- seeded and chopped
1 whole orange zest -- finely chopped
3 tablespoons fresh chervil -- finely chopped
1 tablespoon capers -- drained
1 cup fruity olive oil
salt and pepper -- to taste
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.
