with Orange-Riesling Dressing
1 Tbsp olive oil
24 Sea Scallops
Sea salt & freshly ground pepper, to taste
7 cups Salad Greens
Orange-Riesling Sauce, recipe follows
Orange segments, for garnish
Candied ginger, for garnish
Heat a saute pan over high heat, and coat the bottom with olive oil. Dry the scallops with a paper towel, and place in the hot pan. Saute about 3-4 minutes depending on size of scallops. Season lightly with salt & pepper; set aside.
Place the greens on a individual salad plates and top with warm scallops. Drizzle the sauce over the scallops and garnish with orange sections and slivered candied ginger.
1 cup fresh orange juice
1 cup Chateau Ste. Michelle riesling
2 shallots, chopped fine
Salt and white pepper, to taste
8 Tbsp butter, room temperature & cubed
Place orange juice, wine, shallots and pepper in a heavy saucepan; bring to a boil over high heat. Cook until reduced by 2/3.
Strain sauce through a fine-mesh strainer, pressing all the liquid out of the solids. Return sauce to pan and return stove over low-heat. Whisk in the butter one piece at a time until incorporated. Season to taste with salt & pepper; keep warm until serving.