From the monthly archives:

April 2011

¼ cup honey
3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons orange juice
½ cup extra-virgin olive oil
2 shallots, minced, or red onion finely chopped
1½ tablespoons finely chopped cilantro

Endive and Scallops
Extra-virgin olive oil
2 endive heads, leaves separated, rinsed and dried well
16 dry sea scallops (best for searing)
Salt and pepper to taste
3 tangerines or clementines, peeled and segmented
or 1 11-ounce can of mandarin oranges, drained

To Make Dressing: In a large bowl, whisk together the honey, mustard,
vinegar, and orange juice. Whisk in the olive oil in a steady stream. Add
the shallots and cilantro; mix to combine. Set it aside.

To Make Endive and Scallops: Preheat a large skillet on medium for
1-2 minutes. Using 2 tablespoons of the olive oil, brush the endive leaves
and scallops. Lightly season the scallops with salt and pepper.
Add about a teaspoon of olive oil to the skillet. Add the endive; cook for
2-3 minutes on each side until the exterior turns golden brown. Remove
the endive to a plate and cover to keep it warm. In the same skillet, over high heat, add a tablespoon of olive oil; heat for 1 minute. Add the scallops; sear for 2-3 minutes on each side (until a toasty brown color),
making sure not to overcook them or they’ll be chewy.

To Assemble: Toss the scallops into the dressing, along with the tangerine
or clementine segments; gently stir to combine. Arrange 4 scallops on
each plate, add the endive, and drizzle dressing over each serving. Serve.
Can also chop up some organic cabbage and some carrots and use as a salad bed for an extra boost of taste and nutrition.




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