Scallop, Orange, and Avocado Salad
Ensalada de Callos, Naranja y AguacateThis pretty scallop salad is typical of specialties found along the Mexican seacoast.
Ingrediënten
Makes 4 servings
- ¾ pound about 80 tiny bay scallops
- 1 tablespoon plus 2 teaspoons fresh lime juice
- 4 cups finely shredded romaine lettuce
- 1 large avocado Hass variety preferred, peeled and cut into 1⁄2-inch dice
- 1 orange peeled and cut into 1⁄2-inch pieces
- 1 serrano chile stemmed and finely chopped with seeds
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons light olive oil or vegetable oil
- 1 teaspoon white wine vinegar
- ½ teaspoon salt or to taste
Instructies
- In a medium saucepan, bring about 1 quart of water to a boil.
- Add the scallops, reduce the heat to low, and cook the scallops until just opaque throughout, 45 to 50 seconds.
- (Do not overcook.
- ) Cool under running water.
- Drain well, and put in a bowl.
- Stir in 1 tablespoon of the lime juice.
- Set aside.
- In a large bowl, put the lettuce, avocado, orange, serrano, cilantro, and the reserved scallops.
- Add the remaining 2 teaspoons of lime juice, oil, vinegar, and salt.
- Toss gently to coat the salad with the dressing.
Notes / Tips / Wine Advice:
Serve at once.
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