Recipe - Scallop And Asparagus Salad (Gazelle)

FOR THE SALAD
1 pound Bay scallops OR sea scallops
cut into eighths
Water or fish stock
1 One half pound Fresh asparagus
One fourth cup Finely chopped red onion

FOR THE DRESSING
One half cup Fresh orange juice
1 tablespoon White wine vinegar
One half teaspoon Sugar
1 teaspoon Chopped fresh thyme
2 tablespoon Chopped fresh parsley
1 tablespoon Grated lemon zest
2 tablespoon Grated orange zest
2 tablespoon Extravirgin olive oil

1. Place the scallops in a small saucepan with water or fish stock to
cover. Bring to a boil over high heat, cover the pan, then remove from
heat, allowing the scallops to sit undisturbed in the covered pan for 2
minutes. Remove the scallops with a slotted spoon and place in a mixing
bowl to chill.

2. Soak the asparagus in cold water for 20 minutes, change the water
frequently and rubbing the stalks gently with your fingers to remove any
grit clinging to the tips. Trim the tough ends from the asparagus and peel
as necessary. Rollcut the asparagus by holding your knife at an angle and
slicing off tip. Holding your knife in the same position, turn the
asparagus stalks a quarter turn in between slices. Your slices will be more
attractive if cut in this manner.

3. Have a bowl of ice water handy. Place the asparagus in a vegetable
steamer and place in a large pot with water at the bottom. Bring to a boil
and steam the asparagus, covered, for 5 minutes or until the asparagus is
cooked but still slightly crunchy. Remove the steamer from the pot and
plunge the asparagus into the ice water to stop the cooking action and set
the color. Drain and add the asparagus to the mixing bowl with the scallops
along with the red onion. Refrigerate, covered with plastic wrap, until
chilled, at least 1 hour.

4. In a jar with a tightfitting lid, combine the remaining ingredients.
Shake well to emulsify. Ten minutes before serving, the dressing with the
salad to allow the flavors to blend.

ADVANCE: The salad can be made up to a day in advance and kept
refrigerated, tightly covered with plastic wrap. Do not dress the salad
until just before serving, or the asparagus will lose color .

TOTAL TIME 2 hrs includes chilling. 20 minutes work. PER SERVING: 200 cals,
31 mg cholesterol, 11 g fat (50% cff) 210 mg sodium.

SOURCE: The Gourmet Gazelle Cookbook by Ellen Brown (1991) Bantam Books

Edited by Pat Hanneman (Kitpath) 98Mar McPer Serving: 134 cals, 5.3 g fat
(34% cff)

Notes: Succulent scallops and crunchy asparagus create a delicious salad
dressed with a very light citrus dressing

Recipe by: GOURMET GAZELLE, by Ellen Brown

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 18,
1998