Cummulative Rating Servings
Makes 4 servings. Difficulty
Easy
Ingredients
2 Tablespoons vegetable oil 1/2 cup shallots, sliced 6 cups mesclun 2 oranges, sectioned 1 small avocado, diced 1-1/2 pounds scallops 1/4 teaspoon salt 1 teaspoon vegetable oil 1/2 cup fresh lemon juice 2 Tablespoons gf brown sugar 1-1/2 Tablespoons Thai fish sauce 1 teaspoon hot chile oil 2 garlic cloves, crushed 1/3 cup fresh mint, chopped
Directions
To prepare shallots, heat 2 tablespoons oil in a small saucepan over medium heat. Add shallots and cook until crispy, about 2 minutes, stirring constantly.
Remove shallots with a slotted spoon; drain on paper towels and allow to cool.
Arrange mesclun on a serving platter. Top with orange sections and diced avocado. Sprinkle scallops with salt.
Heat 1 teaspoon oil over medium-high heat. Add scallops and cook for 5 minutes, turning once.
Spoon scallops over greens.
In a small bowl, combine lemon juice, brown sugar, fish sauce, chile oil and garlic. Stir well with a whisk.
Heat dressing in a small saucepan over medium heat for about 1 minute.
Drizzle over salad. Sprinkle with mint and crispy shallots.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
