Servings: 4

Ingredients:

  • 16 large sea scallops
  • 20 fresh asparagus spears
  • Olive oil
  • Salt and pepper to taste
  • 8 sprigs fresh watercress
  • 2 cups baby spinach leaves
  • 1 recipe lemon vinaigrette (below)
  • ½ c Pecans, dry roasted

Lemon Vinaigrette: 

  • Juice and zest of 2 lemons
  • 1 T Red Wine vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbsp. honey
  • 1 clove fresh garlic
  • 1 tsp. fresh ginger root
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

 

Preparation:

Preheat Oven Broiler.

  1. Sprinkle scallops and asparagus spears with salt, pepper and olive oil. Broil until done to taste.
  2. Toss watercress and spinach with vinaigrette.
  3. Place asparagus on plate first, top with dressed greens and scallops.
  4. Sprinkle pecans on top.
  5. Drizzle leftover vinaigrette on plates for presentation.

Garnish with fresh orange slices if desired.

Lemon Vinaigrette, recipe follows:

  1. Place all ingredients except olive oil in a blender.
  2. Blend for 20 seconds, then add oil in a steady stream until incorporated.
  3. Add salt and pepper to taste.