Warm Fresh Tuna And Scallop Salad With Orange-Coriander Vinaigrette

Ingredients

The vinaigrette:

• 2 teaspoons Dijon-style mustard
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup olive oil
• 1 tablespoon red-wine vinegar
• Salt and freshly ground white pepper to taste
• 1 tablespoon minced fresh coriander
• 2 tablespoons orange zest, cut into 1-inch strips

The salad:

• 1 head each of different lettuces, such as radicchio, bibb and arugula
• 1 head of bibb
• 1 head of arugula
• 2 heads Belgian endive
• 2 oranges, sectioned neatly and trimmed of the tough membranes
• 1 tablespoon vegetable oil
• ¾ pound bay scallops or quartered sea scallops
• ¾ pound skinless tuna fillets, cut into 1/2-inch cubes
• 2 tablespoons minced shallots
• Salt and freshly ground white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    447 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 36 grams protein; 53 milligrams cholesterol; 1015 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the vinaigrette, combine the mustard and half of the lemon juice in a small bowl. Beat briskly until the mixture begins to thicken. Gradually add the olive oil, the remaining lemon juice and the vinegar while continuing to beat. Add the remaining ingredients and mix well.
2. To make the salad, tear the lettuces and endive into bite-sized pieces and mix them with the orange sections in a large bowl. Pour two-thirds of the dressing over the salad and toss well. Divide the salad into four portions and arrange on serving plates.
3. Coat the bottom of a nonstick pan with the vegetable oil. Over high heat, saute the scallops for one minute while shaking the pan. Add the tuna and shallots. Salt and pepper well. Toss briskly and cover. Cook for another minute, shaking the pan occasionally. Remove the pan from the heat and let the seafood cool, uncovered, for two to three minutes. Drizzle the remaining vinaigrette over the tuna and scallops and distribute among the four plates.

20 minutes