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 | |||
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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 | |
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2 | bowl |
1 | frying pan, medium high |
paper towels |
Directions | |
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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