Field Greens and Scallops with Orange Maple Vinaigrette

Field Greens and Scallops Recipe

Chef Kurt Friesland shares this recipe for Field Greens and Scallops with Orange Maple Vinaigrette.

Field Greens and Scallops Ingredients

Yield: 4 Salads

  • 16 oz 10/20 Dry Sea Scallops
  • 12 oz of Field Greens
  • 1 Red Onion – Quartered and Sliced
  • 1 Cup of Fresh Squeezed Orange Juice
  • 2 oz of Maple Syrup
  • 2 oz of Olive oil
  • 1/2 oz of Fresh Basil – Chiffonade
  • Salt and Pepper

Salad Instructions
  1. Place field greens in a bowl
  2. Refrigerate along with plates

Dressing Instructions

  1. Sweat red onions in a small saucepan
  2. Add fresh orange juice and reduce by half
  3. Add fresh basil and wilt
  4. Add Maple syrup – simmer
  5. Let stand warm
  6. Add olive oil
  7. Salt and pepper to taste

Scallop Instructions

  1. Saute Scallops in olive oil with salt and pepper