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 - -
GREY POUPON Classic Dijon Mustard - -
shallots - -
fresh orange juice - -
fresh lemon juice - -
sugar - -
garlic cloves, minced - -
vanilla beans, split, seeds removed - -
vanilla extract - -
olive oil/canola blend (75/25) - -
salt - -
white pepper - -
flour - -
pink peppercorns, ground - -
sea salt - -
yellow mustard seed - -
sea scallops - -
oil - -
Spring mixed greens - -
navel oranges, peeled, sectioned - -
avocados, sliced - -
Fresno chilies, thinly sliced - -
plantains, julienne cut, fried - -
American caviar - -


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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