Pan Seared Scallops with Wilted Spinach, Watercress and Orange Salad

By carvalhohm

Ingredients

• Salad:
• 4 4 4 oz baby spinach (5-1/2 cups lightly packed)
• 1 1 bunch 1 small bunch watercress; washed, dried and stemmed (4 cups lightly packed)
• 3/4 3/4 3/4 cup sliced almonds, toasted
• Scallops:
• 1-1/2 1-1/2 1-1/2 lbs large sea scallops (16-24), tendons removed
• 4 4 4 tbsp vege oil
• dressing:
• 3 3 3 tbsp evoo
• 1/2 1/2 1/2 medium red onion, julienned thinly
• 1 1 1 tsp thyme, minced
• 2 2 2 large oranges, peeled and diced
• 2 2 2 tbsp sherry vinegar

Details

Servings 4

Preparation

Step 1

1. Salad:
Toss spinach and watercress together; add almonds.

2. Scallops:
Place scallops on a paper towel lined plate and season. Lay a single layer of paper towel on top of scallops.

3. Heat 2 tbsp oil over high heat. Blot scallops and add 1/2 to the skillet, dry side facing down and cook 1-2 mins or until evenly golden. Transfer, browned side up to a large plate. Wipe out skillet and repeat with remaining scallops. Once the second batch of scallops is done on the first side, add first batch of scallops back to pan, golden side up. Cook 30-60 seconds until they have firmed up but the middle 1/3 is still opaque. Transfer to a plate.

4. Dressing:
Wipe out skillet and add olive oil, onion, thyme and 1/2 tsp salt. Cook onions until softened, then add orange and vinegar. Swirl and remove from heat.

5. Finish salad:
Pour warm dressing over greens and gently toss to wilt. Serve under scallops.