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|
|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|
|black pepper, ground|
|1||frying pan, medium high|
|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|