Junior League - Scallop, Orange and Artichoke Salad

1. 1

   For the dressing, heat the wine in a saucepan until reduced to 1/2 cup.

2. 2

   Stir in the balsamic vinegar.

3. 3

   Add the carrot puree, butter, salt and pepper.

4. 4

   Cook over low heat until blended, stirring frequently.

5. 5

   Remove from heat.

6. 6

   Let stand until cool.

7. 7

   For the salad, saute the scallops in olive oil in a skillet over medium-high heat until tender.

8. 8

   Season with salt and pepper; drain.

9. 9

   Toss the field greens, artichokes and oranges in a bowl.

10. 10

    Drizzle with the dressing and toss to coat.

11. 11

    Divide the salad evenly among 4 serving plates.

12. 12

    Top with the scallops.

* Per serving · 4 servings · Values may vary.

No additional tips available.