Seared Scallops on Spring Greens with Vanilla-Mustard Vinaigrette

1. 1

   Vinaigrette: Place all ingredients except oil, salt and pepper in blender or food processor.

2. 2

   Blend until smooth.

3. 3

   With blender still running, gradually add oil through feed tube, blending well after each addition.

4. 4

   Season with salt and pepper; cover.

5. 5

   Store in refrigerator until ready to use.

6. 6

   Scallops: Mix flour, ground peppercorns, sea salt and mustard seed.

7. 7

   Use to evenly coat scallops.

8. 8

   For each serving: Saute 2 Scallops in 1 tsp.

9. 9

   hot oil on medium-high heat about 1-1/2 min.

10. 10

    on each side or until scallops are opaque; place on plate.

11. 11

    Toss 1/3 cup of the greens with 2 tsp.

12. 12

    Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices, several chili slices, a small cluster of plantains and 1/4 tsp.

13. 13

    caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.