Provided by Bryan Miller And Pierre Franey
Categories salads and dressings
Time 20m
Yield Four servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 8 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Ortiz
[email protected]I've made this salad several times and it's always a hit. It's a great recipe to have in your back pocket.
Md Mahabur Sarkar
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
shahryar malik
[email protected]I'm not a fan of seafood, but I still enjoyed this salad. The dressing was really good.
Ameenrameen Ameenrameen
[email protected]This salad is a great way to use up leftover tuna and scallops.
Jayden Mhlanga
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors.
Vusi Masina
[email protected]This salad is perfect for a summer lunch or dinner. It's light, refreshing, and packed with flavor.
Simmi Prasai
[email protected]I'm not a big fan of coriander, so I substituted it with parsley. The salad was still very good.
Julibeth Siana
[email protected]The scallops were a bit overcooked, but the rest of the salad was very good.
Lucas Carlile
[email protected]This salad was a bit too salty for my taste. I think I'll try it again with less salt.
Renee Grider
[email protected]I made this salad for my family and they all raved about it. The dressing was especially good.
Journey Together
[email protected]The warm tuna and scallop salad was a delicious and easy-to-make dish. I loved the combination of flavors and textures.
Md Rakib Bhuiyanl
[email protected]I tried this recipe for a light lunch and it was perfect. The flavors were well-balanced and the salad was very filling.
Shahroz hashmi
[email protected]This salad was a hit at my last dinner party! The combination of tuna, scallops, oranges, and coriander was unique and refreshing. The orange-coriander vinaigrette added a wonderful burst of flavor.