Scallop and Orange Salad in a Tulip 


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Scallop and Orange Salad in a Tulip 


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Scallop and Orange Salad in a Tulip 



Preparation
15 MIN
Cooking
5 MIN
Servings
4

Ingredients

Dressing

Salad

Preparation

Dressing

  1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. Set aside. 


Salad

  1. In a non-stick skillet over high heat, brown the scallops in the oil for about 1 to 2 minutes per side, depending on their size. Season with salt and pepper. Set aside on a plate in the refrigerator until they are at room temperature. Slice thinly.
  2. In a bowl, combine the scallops, cucumber and oranges. Add the vinaigrette and toss to combine. Adjust the seasoning.
  3. Place each tulip on a plate or at the bottom of a glass, opening up the petals. Fill with the salad and sprinkle with the chives. Serve immediately.

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