Seared Scallops on Spring Greens with Vanilla-Mustard Vinaigrette

Seared Scallops on Spring Greens with Vanilla-Mustard Vinaigrette
48 servings


Ingredients Weights Measures
rice wine vinegar 4 oz. 1/2 cup
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
shallots 2 oz. 2 each
fresh orange juice 2 oz. 1/4 cup
fresh lemon juice 1 oz. 2 Tbsp.
sugar 1 oz. 2 Tbsp.
garlic cloves, minced - 2 each
vanilla beans, split, seeds removed - 2 each
vanilla extract - 2 tsp.
olive oil/canola blend (75/25) 6 oz. 1-1/2 cups
salt - to taste
white pepper - to taste
flour 1 oz. 2 Tbsp.
pink peppercorns, ground 1 oz. 2 Tbsp.
sea salt 1 oz. 2 Tbsp.
yellow mustard seed 1 oz. 2 Tbsp.
sea scallops 8 lb. 96 each
oil 8 oz. 1 cup
Spring mixed greens 2 lb. 1 gal.
navel oranges, peeled, sectioned - 12 each
avocados, sliced 5 lb. 10 each
Fresno chilies, thinly sliced 3 oz. 6 each
plantains, julienne cut, fried 1 lb. + 4 oz. 2 each
American caviar 1 oz. 1/4 cup


PLACE all ingredients except oil, salt and pepper in blender or food processor. Blend until smooth. With blender still running, gradually add oil through feed tube, blending well after each addition. Season with salt and pepper; cover. Store in refrigerator until ready to use.

MIX flour, ground peppercorns, sea salt and mustard seed. Use to evenly coat scallops.

FOR each serving: Saute 2 Scallops in 1 tsp. hot oil on medium-high heat about 1-1/2 min. on each side or until scallops are opaque; place on plate. Toss 1/3 cup of the greens with 2 tsp. Vinaigrette; arrange around scallops with 3 or 4 each of the orange sections and avocado slices, several chili slices, a small cluster of plantains and 1/4 tsp. caviar.

Kraft Kitchens Tips

Make Ahead
Vinaigrette can be stored in refrigerator up to 4 days before using as directed.
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