Winter Salad with Sautéed Bay Scallops

Name: Winter Salad with Sautéed Bay Scallops
Yield: 8 first-course
Ingredients: 2 tablespoons orange juice; 1 1/2 tablespoons plus 2 teaspoons balsamic vinegar; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 large oranges; 1 teaspoon grated orange peel; 1 teaspoon grated lime peel; 1 teaspoon fresh lime juice; 1/4 teaspoon ground black pepper; 1 pound bay scallops; 10 cups (lightly packed) mixed bitter greens (such as escarole, radicchio, endive, and frisée); 16 grape tomatoes, halved

By Susan SimonPhotographer Brian Leatart

December 14, 2008

Image may contain Plant Food Vegetable and Produce

Recipe notes