Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette Recipe

Name: Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Dijon-style mustard; 2 tablespoons freshly squeezed lemon juice; ⅓ cup olive oil; 1 tablespoon red-wine vinegar; Salt and freshly ground white pepper to taste; 1 tablespoon minced fresh coriander; 2 tablespoons orange zest, cut into 1-inch strips; 1 head each of different lettuces, such as radicchio, bibb and arugula; 1 head of bibb; 1 head of arugula; 2 heads Belgian endive; 2 oranges, sectioned neatly and trimmed of the tough membranes; 1 tablespoon vegetable oil; 3/4 pound bay scallops or quartered sea scallops; 3/4 pound skinless tuna fillets, cut into 1/2-inch cubes; 2 tablespoons minced shallots; Salt and freshly ground white pepper to taste

Servings: persons

2 teaspoons Dijon-style mustard
2 tablespoons freshly squeezed lemon juice
⅓ cup olive oil
1 tablespoon red-wine vinegar
Salt and freshly ground white pepper to taste
1 tablespoon minced fresh coriander
2 tablespoons orange zest, cut into 1-inch strips
1 head each of different lettuces, such as radicchio, bibb and arugula
1 head of bibb
1 head of arugula
2 heads Belgian endive
2 oranges, sectioned neatly and trimmed of the tough membranes
1 tablespoon vegetable oil
3/4 pound bay scallops or quartered sea scallops
3/4 pound skinless tuna fillets, cut into 1/2-inch cubes
2 tablespoons minced shallots
Salt and freshly ground white pepper to taste

1
To make the vinaigrette, combine the mustard and half of the lemon juice in a small bowl.
2
Beat briskly until the mixture begins to thicken.
3
Gradually add the olive oil, the remaining lemon juice and the vinegar while continuing to beat.
4
Add the remaining ingredients and mix well.
5
To make the salad, tear the lettuces and endive into bite-sized pieces and mix them with the orange sections in a large bowl.
6
Pour two-thirds of the dressing over the salad and toss well.
7
Divide the salad into four portions and arrange on serving plates.
8
Coat the bottom of a nonstick pan with the vegetable oil.
9
Over high heat, saute the scallops for one minute while shaking the pan.
10
Add the tuna and shallots.
11
Salt and pepper well.
12
Toss briskly and cover.
13
Cook for another minute, shaking the pan occasionally.
14
Remove the pan from the heat and let the seafood cool, uncovered, for two to three minutes.
15
Drizzle the remaining vinaigrette over the tuna and scallops and distribute among the four plates.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons Dijon-style mustard, 2 tablespoons freshly squeezed lemon juice, ⅓ cup olive oil, 1 tablespoon red-wine vinegar, and more.

Yes, Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette

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