Scallop and Orange Salad in a Tulip | RICARDO

Ingredients

• 3 tablespoons (45 ml) white wine vinegar
• 2 tablespoons (30 ml) orange juice
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) honey
• 1 teaspoon (5 ml) Dijon mustard
• Salt and pepper
• 6 large scallops, patted dry (approximately 300 g)
• 1 small English cucumber, peeled, seeded and thinly sliced into half rings
• The skinless segments of 2 oranges
• 4 tulips, with or without the stems and pistils
• 1 tablespoon (15 ml) chopped fresh chives