Scallop, Orange, and Lemon Salad from The Mediterranean Kitchen by Joyce Goldstein
We added poached scallops to the traditional Sicilian or ange and lemon salad. The black pepper vinaigrette picks up the peppery quality of the watercress.
Ingredients
- 1 cup dry white wine
- Black Pepper Vinaigrette (recipe follows)
- 3 large or 6 small bunches watercress, large stems trimmed
- 18 ounces bay or sea scallops (about 6 sea or 12 bay scallops per person)
- 1 cup mild olive oil
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- Salt
- 2 tablespoons coarsely ground pepper
- 4 oranges
- 4 lemons or Meyer lemons
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