Scallops with watercress, orange, and miso vinaigrette from Fine Cooking Magazine, Jun/Jul 2014 (page 21) by Dawn Yanagihara

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Notes about this recipe

  • wodtke on May 30, 2014

    Bit of a disappointment. Made with excellent dry Maine day-boat scallops, which of course were good seared, and used our own oranges from our backyard. But the salad dressing wasn't very tasty, and the watercress was too peppery and bitter. I mixed it with some spring greens to at least dilute the unpleasant flavor, but still not all that fab. Guess I'm just not a fan of pure watercress salads.; others may feel differently.

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