Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:Four servings
- 2teaspoons Dijon-style mustard
- 2tablespoons freshly squeezed lemon juice
- â…“cup olive oil
- 1tablespoon red-wine vinegar
- Salt and freshly ground white pepper to taste
- 1tablespoon minced fresh coriander
- 2tablespoons orange zest, cut into 1-inch strips
- 1head each of different lettuces, such as radicchio, bibb and arugula
- 1head of bibb
- 1head of arugula
- 2heads Belgian endive
- 2oranges, sectioned neatly and trimmed of the tough membranes
- 1tablespoon vegetable oil
- ¾pound bay scallops or quartered sea scallops
- ¾pound skinless tuna fillets, cut into ½-inch cubes
- 2tablespoons minced shallots
- Salt and freshly ground white pepper to taste
The Vinaigrette
The Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
397 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 33 grams protein; 852 milligrams sodium
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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- 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.
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