Scallops. Pure yumm. Tender, meaty, buttery, a bit sweet, and a bit salty. They are good all by themselves.
But add a tang of acid, and some bite from a green, and a little crunch for texture and you’ve maximized their deliciousness.
That’s this dish, pan seared scallops, with orange adding the acid, watercress and red onion giving some bite, and almonds for a pleasing little crunch.
Not fancy, just easy awesomeness.
Serves n. Recipe is built for 1 appetizer serving, scale as needed.
Time: 30 minutes end to end
| Mise en Place | |||
|---|---|---|---|
| STAPLES | PLANTS | ||
| 1 tbs | sliced almonds, toasted | 1 small | orange, segmented |
| 1 tbs | olive oil | 1/4 cup | watercress |
| 1 tsp | sherry vinegar | 1 fingerful | red onion, scliced long & thin |
| canola oil | SEAFOOD | ||
| kosher salt | 3 | scallops | |
| black pepper, ground | |||
| Equipment | |
|---|---|
| 2 | bowl |
| 1 | frying pan, medium high |
| paper towels | |
| Directions | |
|---|---|
| Step | Action |
| 1 | let onion sit in a bowl of water for 30ish minutes |
| 2 | pat scallops dry, remove foot if present, season |
| 3 | in canola oil, sear scallops and set aside |
| 4 | kill heat, wipe clean |
| 5 | drain onion and add to pan along with oranges, oil, and vinegar |
| 6 | add watercress and let it wilt just a touch |
| 7 | plate, watercress and orange on the bottom, scallops on top |
| 8 | scatter almonds |
| 9 | eat |
Categories: Mains
