Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette
Published March 28, 1987
- Total Time
- 20 minutes
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Ingredients
THE VINAIGRETTE
2 teaspoons Dijon-style mustard
2 tablespoons freshly squeezed lemon juice
⅓ cup olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground white pepper to taste
1 tablespoon minced fresh coriander
2 tablespoons orange zest, cut into 1-inch strips
THE SALAD
1 head each of different lettuces, such as radicchio, bibb and arugula
1 head of bibb
1 head of arugula
2 heads Belgian endive
2 oranges, sectioned neatly and trimmed of the tough membranes
1 tablespoon vegetable oil
¾ pound bay scallops or quartered sea scallops
¾ pound skinless tuna fillets, cut into ½-inch cubes
2 tablespoons minced shallots
Salt and freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
20 grams carbs; 54 milligrams cholesterol; 419 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 6 grams fiber; 869 milligrams sodium; 34 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes