Charlotte's Sea Scallop Salad with Orange Vinaigrette & Pecans

Instructions
Sprinkle scallops and asparagus spears with salt, pepper and olive oil. Grill until done to taste. Toss watercress and spinach with vinaigrette. Place asparagus on plate first, top with dressed greens and scallops. For the final touch, sprinkle Shuckers® spicy honey-toasted pecans on top. Drizzle leftover vinaigrette on plates for presentation. Garnish with fresh orange slices if desired. Serves four.

Orange Vinaigrette:
Juice and zest of one large orange
Juice of 2 lemons
1 tsp. Dijon mustard
2 tbsp. honey
1 clove fresh garlic
1 tsp. fresh ginger root
1/3 cup extra virgin olive oil
Salt and pepper to taste

Place all ingredients except olive oil in a blender. Blend for 20 seconds, then add oil in a steady stream until incorporated. Add salt and pepper to taste.


Recipe prepared by Chef Ted Cathey of The Charlotte Hotel in Onancock, VA