WARM FRESH TUNA AND SCALLOP SALAD WITH ORANGE-CORIANDER VINAIGRETTE
Provided by Bryan Miller And Pierre Franey
Categories salads and dressings
Time 20m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the vinaigrette, combine the mustard and half of the lemon juice in a small bowl. Beat briskly until the mixture begins to thicken. Gradually add the olive oil, the remaining lemon juice and the vinegar while continuing to beat. Add the remaining ingredients and mix well.
- To make the salad, tear the lettuces and endive into bite-sized pieces and mix them with the orange sections in a large bowl. Pour two-thirds of the dressing over the salad and toss well. Divide the salad into four portions and arrange on serving plates.
- Coat the bottom of a nonstick pan with the vegetable oil. Over high heat, saute the scallops for one minute while shaking the pan. Add the tuna and shallots. Salt and pepper well. Toss briskly and cover. Cook for another minute, shaking the pan occasionally. Remove the pan from the heat and let the seafood cool, uncovered, for two to three minutes. Drizzle the remaining vinaigrette over the tuna and scallops and distribute among the four plates.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 8 grams, TransFat 0 grams
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HD XJisan Islam
[email protected]This salad is a must-try for any seafood lover.
Taylor Perez
[email protected]This salad is a great way to impress your friends and family.
Ayoub Lizom
[email protected]This salad is a great option for a light and healthy lunch or dinner.
Mahlatsi Spumelolo
[email protected]This salad is easy to make and can be tailored to your own taste preferences.
Christabel Okoye
[email protected]This salad is a great way to use up leftover tuna and scallops.
Cynthia Acquah
[email protected]This salad is a great source of protein and healthy fats.
Oscar Nembaya
[email protected]This salad is a great way to get your daily dose of omega-3 fatty acids.
Thandeka Cele
[email protected]I love the way the orange and coriander flavors complement each other in this salad.
Maryam Asghar
[email protected]This is a great recipe for a summer salad. It's light, refreshing, and full of flavor.
White Gaming
[email protected]I made this salad for a party, and it was a huge hit. Everyone loved the unique flavor combination.
Sohail KIng
[email protected]This salad is a great way to use up leftover tuna and scallops. It's also a great option for a light and healthy lunch or dinner.
Rainy Raven
[email protected]I love the combination of tuna and scallops in this salad. It's a great way to get a healthy dose of protein and omega-3 fatty acids. The vinaigrette is also very flavorful, and it really brings the salad together.
Shawn Popovich
[email protected]This was my first time making tuna and scallop salad, and it turned out great! The recipe was easy to follow, and the salad was packed with flavor. I'll definitely be making this again.
Tharindu Malinga
[email protected]I've made this salad several times now, and it's always a hit. It's so easy to make, and the results are always delicious. The vinaigrette is especially good - I love the combination of orange and coriander.
Pankaj Mehra
[email protected]This salad was a delightful explosion of flavors. The tuna and scallops were perfectly cooked, and the orange-coriander vinaigrette was a perfect complement. I especially loved the addition of the avocado, which added a creamy richness to the dish.