It's a shame when bad things happen to good sea scallops.
But scallops do need just a little something to impart oomph. Put away pungent spice rubs and cloying sauces. A drizzle of this sweet citrus dressing does the trick. Toss the remaining dressing with whatever salad greens are in season, whether mild pea shoots or peppery watercress.
Servings: 4 - 6
- For the dressing
- 1/3 cup freshly squeezed lime juice
- 5 teaspoons honey, or to taste
- 1 tablespoon white wine or rice vinegar
- 1/8 teaspoon salt
- For the scallops
- 2 tablespoons grapeseed or peanut oil
- 1 1/2 to 2 pounds sea scallops, patted dry
- Mixed greens, such as pea shoots, watercress or arugula mixed with mesclun
- 2 bunches chopped vegetables, such as orange bell peppers and jicama
For the dressing: In a bowl whisk together the lime juice, honey, wine or vinegar and salt until the honey is completely incorporated. Taste and adjust accordingly. Set aside.
For the scallops: Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Add a few of the scallops to the skillet, being careful not to crowd the pan (if the scallops are too close, the moisture they emit can't escape, and the scallops will steam, not sear). Cook until the scallops are golden brown on the outside and can be turned easily, 2 to 4 minutes per side (and at least 30 seconds longer than you think). Turn and cook just until opaque throughout (remove 1 of the scallops and cut it open to check). Transfer to a plate; repeat with the remaining scallops.
To serve, arrange the greens and vegetables on individual plates. Place the scallops on top, whisk the dressing to recombine, then drizzle sparingly over the top.
Adapted from "The Cooking Club Cookbook" by Katherine Fausset, Sharon Cohen Fredman, Rebecca Sample Gerstung, Cynthia Harris, Lucia Quartararo and Lisa Singer.
Tested by Renee Schettler.
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