Enjoy!

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pan seared scallops

SERVED IN NO TIME!
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very nice, my next meal, thank you for the recipe and for this inspiration!

~ Sabrina
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1

Make the dressing – In a small bowl, whisk together the orange juice, soy sauce, vinegar, sesame oil, salt and pepper. Adjust seasoning to taste.
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2

Cook the scallops – Heat a large non-stick skillet over medium-high heat, heat olive oil. Flip the scallops and cook until the other side is also golden brown. Transfer to a plate and set aside.
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3

– Bring about an inch of water to a boil in a deep-sided skillet or saute pan. When the water is bubbling, salt the water, then drop the asparagus and cook the asparagus until bright green. Strain the asparagus in a sieve, running it under cold running water. Set aside.
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&

Return the skillet to the stove and heat it over medium heat. Add the remaining tablespoon of olive oil, and drop in the kale and red onion. Stir the greens and cook. Transfer the asparagus and kale. Top with scallops, tangerine segments and a sprinkling of sesame seeds. Serve with additional dressing.
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About

Hi, I’m Liren.  I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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