Name: Scallop, Orange, and Lemon Salad
Yield: Makes 1¾ cups
Cuisine: Italy
Ingredients: 4 lemons or Meyer lemons; 4 oranges; 2 tablespoons coarsely ground pepper; Salt; ¼ cup fresh lemon juice; ½ cup fresh orange juice; 1 cup mild olive oil; 18 ounces bay or sea scallops (about 6 sea or 12 bay scallops per person); 3 large or 6 small bunches watercress, large stems trimmed; Black Pepper Vinaigrette (recipe follows); 1 cup dry white wine

Preparation info

Makes
1¾ cups

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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

4 oranges
4 lemons or Meyer lemons
1 cup dry white wine

Method

Carefully cut the peel and all the white pith from the oranges and lemons. Cut crosswise into ¼-inch-thick slices and remove the seeds. There should be 24 to 30 slices of both oranges and lemons.

Heat the wine to simmering in a medium saucepan. Add the scallops and simmer gently until just ba