Scallop and asparagus salad (gazelle)

6 Servings

Ingredients

Quantity Ingredient
1 pounds Bay scallops OR sea scallops cut into eighths
Water or fish stock
1½ pounds Fresh asparagus
¼ cup Finely chopped red onion
½ cup Fresh orange juice
1 tablespoon White wine vinegar
½ teaspoon Sugar
1 teaspoon Chopped fresh thyme
2 tablespoons Chopped fresh parsley
1 tablespoon Grated lemon zest
2 tablespoons Grated orange zest
2 tablespoons Extra-virgin olive oil

Directions

FOR THE SALAD

FOR THE DRESSING

1. Place the scallops in a small saucepan with water or fish stock to cover. Bring to a boil over high heat, cover the pan, then remove from heat, allowing the scallops to sit undisturbed in the covered pan for 2 minutes. Remove the scallops with a slotted spoon and place in a mixing bowl to chill.

2. Soak the asparagus in cold water for 20 minutes, change the water frequently and rubbing the stalks gently with your fingers to remove any grit clinging to the tips. Trim the tough ends from the asparagus and peel as necessary. Roll-cut the asparagus by holding your knife at an angle and slicing off tip. Holding your knife in the same position, turn the asparagus stalks a quarter turn in between slices. Your slices will be more attractive if cut in this manner.

3. Have a bowl of ice water handy. Place the asparagus in a vegetable steamer and place in a large pot with water at the bottom. Bring to a boil and steam the asparagus, covered, for 5 minutes or until the asparagus is cooked but still slightly crunchy. Remove the steamer from the pot and plunge the asparagus into the ice water to stop the cooking action and set the color. Drain and add the asparagus to the mixing bowl with the scallops along with the red onion. Refrigerate, covered with plastic wrap, until chilled, at least 1 hour.

4. In a jar with a tight-fitting lid, combine the remaining ingredients.

Shake well to emulsify. Ten minutes before serving, the dressing with the salad to allow the flavors to blend.

ADVANCE: The salad can be made up to a day in advance and kept refrigerated, tightly covered with plastic wrap. Do not dress the salad until just before serving, or the asparagus will lose color .

TOTAL TIME 2 hrs includes chilling. 20 minutes work. PER SERVING: 200 cals, 31 mg cholesterol, 11 g fat (50% cff) 210 mg sodium.

SOURCE: The Gourmet Gazelle Cookbook by Ellen Brown (1991) Bantam Books >Edited by Pat Hanneman (Kitpath) 98-Mar McPer Serving: 134 cals, 5.3 g fat (34% cff)

Notes: Succulent scallops and crunchy asparagus create a delicious salad dressed with a very light citrus dressing Recipe by: GOURMET GAZELLE, by Ellen Brown Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 18, 1998

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