Recipe - Scallops With Orange And Chervil Vinaigrette

2 One half pound Sea scallops
2 cup Orange juice
2 cup Dry white wine
1 bn Scallions; cut or sliced up
1/3 cup Nicoise olives; pitted and
cut or sliced up
3 md Tomatoes; seeded and chopped
1 Whole orange zest; finely
chopped
3 tablespoon Fresh chervil; finely
chopped
1 tablespoon Capers; drained
1 cup Fruity olive oil
Salt and pepper; to taste

Place scallops in a large skillet and pour over the orange juice and the
wine. Heat to boiling, then reduce heat to low and simmer the scallops just
until barely cooked through, 23 minutes. Using a slotted spoon, transfer
the scallops to a mixing bowl. Reduce the remaining liquid in the pan over
high heat to One half cup. Remove from the heat and set aside.

Add the scallions, olives, tomatoes, orange zest, chervil, and capers to
the scallops toss to combine.

Whisk the reduced poaching liquid and the olive oil together. Season the
dressing to taste with salt and freshly ground pepper. Pour over the
scallop salad and toss to coat.

Serve at once or refrigerate until ready to serve.

Recipe by: Nantucket Open House Cook Book

Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon
jouet@mindspring.com on Jan 06, 1998