Scallops with Warm Ginger Vinaigrette

Category: Appetizers

Cuisine: American

Ready in 30 minutes

by elizabethcapps-conkle

Ingredients

2 tablespoons Extra virgin olive oil

8 U-10 size dry packed scallops

2 tablespoons fresh ginger

1 cloves minced garlic

1 teaspoon minced shallot

juice of one lemon

juice and zest of one orange

1/2 cup lobster stock (or wine)

1 teaspoon Dijon mustard

1 teaspoon black sesame seeds

1/2 cup Extra virgin olive oil

1 tablespoon chopped mint

1 orange cut in segments

1 bunch watercress

Directions

Set large sauté pan over medium heat and add 2 tbs EVOO. Season scallops with salt; cook 2 minutes per side. Remove to a plate and keep warm. Return pan to heat; sauté ginger, garlic and shallot for 1 minute. Add juice, zest and stock, and simmer until liquid is reduced by half. Whisk in mustard, sesame seeds and ½ cup EVOO; bring to a simmer. Remove sauce from heat and add mint. Place 2 scallops on each salad plate; add orange segments and watercress. Drizzle with warm vinaigrette.

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