2 tablespoons orange-juice
1 tablespoon light miso paste
1 teaspoon rice vinegar
1/2 teaspoon Tabasco sauce
1/2 cup canola or grape-seed oil
Salt and freshly ground black pepper
1/2 bunch chives, minced
1/2 red bell pepper, seeded, cut in 1/4-inch dice
2 tablespoons fresh mint, chopped coarsely
Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint.
Spyropoulos's Grilled Sea Scallop Salad.