Buckwheat & Scallop Salad with Fresh Orange Dressing
For the Salad:
1 cup of uncooked white buckwheat
1/4 cup pumpkin seeds
1/4 cup goji berries
3/4 cup diced fresh nectarines
Fresh scallops (3-4) per serving
Red pepper flakes
Oil for searing the scallops
Hemp seeds for topping
For the Dressing:
1 Cara Cara orange
1/3 cup olive oil
1 oz. pomegranate balsamic vinegar
1 1/2 tsp. agave nectar
Cook the buckwheat in 2 cups of cold water for about 10-12 minutes. DON'T overcook. Drain excess liquid and rinse well with cold water to stop the cooking process. Buckwheat should still have a firm texture. Place in bowl to cool.
For the Dressing:Use a blender or immersion blender for this process.
Peel the orange and puree. NOTE: If the orange is dry add about 1 oz. of water.
Slowly blend in olive oil.
Add pomegranate balsamic vinegar.
Add agave nectar.
Add the nectarines, pumpkin seeds and goji berries to the cooled buckwheat.
Add some of the dressing to the mixture and place in the fridge to allow the flavours to blend.
Heat a cast iron skillet (we did ours on the BBQ) with some olive oil added.
Sprinkle the scallops with red pepper flakes.
Sear on both sides.
Place some greens on a plate (I used butter lettuce)
Add the buckwheat salad.
Top with seared scallops.
Drizzle with additional dressing.
Sprinkle with hemp seeds.
Fruity, nutty, sweet with heat, this Buckwheat & Scallop Salad makes a great lunch or dinner option. The fresh orange dressing gives a great citrus zing that compliments the flavours of the salad so well.
Thursday, August 13, 2015 - 9:56am