Scallops with Tangerine Vinaigrette
Most scallop recipes involve pan searing or sautéing; but steaming is a refreshing change, locks in all the juices, and doesn't involve oil or butter. This is a light, healthy, Asian-inspired alternative to the recipes you're probably more used to.
Ingredients
Scallops
20 medium to large Scallops
Salt and Pepper to taste
Ground Ginger to taste
Cayenne Pepper to taste
3/4 cup each of julienned Carrots, Snow Peas, and Scallions
1/4 cup julienned fresh Ginger
1 Tbl Black Sesame Seeds
Sprigs of Basil for garnish (see notes)
Vinaigrette
2 Tbls White Wine Vinegar
Salt and Pepper to taste
1 tsp minced Ginger
1 tsp minced Garlic
1/4 cup fresh Tangerine juice (see notes)
1/2 cup EVO
Directions
Pat the scallops dry, and season with salt, pepper, ground ginger, and cayenne.
Combine carrots, snow peas, and scallions in a bowl, and set aside.
In another small bowl, combine vinegar, salt and pepper, ginger, and garlic and mix well. Whisk in the tangerine juice, and then the olive oil.
Place scallops in a steamer (preferably a traditional bamboo steamer (蒸籠)) and steam until just translucent.
Top with vegetable mixture, and steam a minute or two more; you want the vegetables warm but still somewhat al dente.
Arrange on 4 plates, sprinkle with the vinaigrette, top with sesame seeds and garnish with basil leaves.
Notes
Purple Basil or Thai Basil are preferable, but good old Italian Basil will do.
If tangerines are not available, you can use Madarin Oranges, or other Oranges.
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