Potrush Scallops with Baby Leeks in a Citrus Vinaigrette
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SCALLOPS: 18 large scallops, in shell 1/2 teaspoon olive oil 2 tablespoons chopped green onions
1 carrot, jullenned and cut into 2-inch strips 2 baby leeks, jullenned and white portions cut into 2-inch strips water
1 tablespoon butter, melted VINAIGRETTE: 2 medium oranges, peeled, seeded and segmented 1 lemon, peeled, seeded and segmented
1/2 cup extra-virgin olive oil



1 For scallops, open and separate scallops. Slice horizontally, with roe attached and pan fry in olive oil in a heavy-bottomed skillet over high heat, 10 seconds.
2 Remove scallops from pan, keep warm. Discard oil; add green onions and cook 30 seconds.
3 Return scallops to pan and toss with green onions, 15 seconds.
4 Blanch carrots and leeks in boiling salted water 30 seconds. Strain and shock in ice-cold water.
5 Gently toss well-drained vegetables with 1 tablespoon butter.
6 For vinaigrette, place orange and lemon segments in a food processor fitted with a steel blade.
7 Pulse until pureed. Gradually add oil while machine is running. Pass through a fine mesh strainer.
8 Arrange scallops with roe on top of vinaigrette.
9 Divide vegetables equally among 4 plates.

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