SCALLOPS WITH WARM GINGER VINAIGRETTE

SCALLOPS WITH WARM GINGER VINAIGRETTE image

Number Of Ingredients 14

2 Tbs. olive oil
8 U-10 size dry-pack scallops
2 Tbs. julienned fresh ginger
1 clove minced garlic
1 tsp. minced shallot
Juice of one lemon
Juice and zest of one orange
1/2 cup lobster stock (or use white wine)
1 tsp. Dijon mustard
1 tsp. black sesame seeds
1/2 cup olive oil
1 Tb. chopped mint
1 orange, cut in segments
1 bunch watercress

Steps:

Set large sauté pan over medium heat and add 2 Tbs. olive oil. 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 1/2 cup olive oil; 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.