Seafood Salad With Warm Citrus Dressing - cooking recipe

Ingredients
    1/2 cup sunflower oil
    1 clove garlic, minced
    1 1/2 inches fresh ginger, minced
    1 shallot, minced
    lime, juice and zest of
    1/2 orange, juice and zest of
    1 tablespoon sugar
    1/2 teaspoon salt
    fresh ground black pepper
    6 cups torn assorted salad greens
    1/4 cup chopped cilantro
    1/4 cup chopped of fresh mint (or less, to taste)
    2 oranges, peeled and sectioned
    1/2 lb scallops, cooked
    1/2 lb peeled and deveined cooked shrimp
    2 tablespoons sunflower seeds, toasted
    fresh edible flower (optional)
Preparation
    Heat 1 tablespoon of the oil in a medium-sized skillet over medium heat; add garlic, ginger and shallot; cook, stirring often, until tender, about 4 minutes.
    Stir in lime zest and juice, orange zest and juice, sugar, salt and pepper to taste; cook 1 minute then slowly whisk in remaining oil.
    Toss together greens, cilantro, and mint in a large serving bowl.
    Arrange orange sections, scallops and shrimp on to of the greens; sprinkle with sunflower seeds and edible flowers, if desired.
    Pour 1/4 cup of the warm dressing over salad; toss to coat.
    Add additional dressing as needed.
    *To toast sunflower seeds, heat them in a small dry pan over low heat, stirring often, until lightly browned; immediately remove seeds from the pan to stop cooking.

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