Scallop and Orange Salad in a Tulip

Ingredients

• Dressing

  • 3 tablespoons (45 ml) white wine vinegar
  • 2 tablespoons (30 ml) orange juice
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 ml) Dijon mustard
  • Salt and pepper

• Salad

  • 6 large scallops, patted dry (approximately 300 g)
  • 2 tablespoons (30 ml) olive oil
  • 1 small English cucumber, peeled, seeded and thinly sliced into half rings 

  • The skinless segments of 2 oranges
  • 4 tulips, with or without the stems and pistils
  • 1 tablespoons (15 ml) chopped fresh chives