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Buckwheat & Scallop Salad with Fresh Orange Dressing
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. This is a great salad for lunch or dinner. You can change the protein to another option....or leave it out completely if you want a vegan salad. Ingredients
- 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
Directions
- 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.
- Dice nectarines.
- 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.
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