A light lime and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- Honey-Lime Dressing:
- About 1/3 cup fresh-squeezed lime juice (2 to 3 limes)
- 5 teaspoons honey, or to taste
- 1 Tablespoon white wine or rice vinegar
- 1/8 teaspoon salt (about)
- .
- Seared Sea Scallops:
- 2 Tablespoons grapeseed or peanut oil (about)
- 1-1/2 to 2 pounds sea scallops, patted dry
- Mixed greens (such as pea shoots, watercress or arugula mixed with mesclun)
- 2 handfuls chopped vegetables, such as orange bell peppers and jicama
Preparation:
To make dressing:
In a nonreactive bowl whisk together lime juice, honey, vinegar, and salt until honey is completely incorporated. Taste and adjust accordingly. Set aside.
To make scallops:
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear). Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Yield: 4 to 6 servings
Per serving: 382 calories, 31 percent calories from fat, 48 grams protein, 16 grams carbohydrates, 2 grams total fiber, 13 grams total fat, 92 mg cholesterol, 700 mg sodium.
Recipe Source: The Cooking Club Cookbook: Six Friends Show You How to Bake, Broil, and Bond by Katherine Fausset, et al; (Villard Books)
Reprinted with permission.
In a nonreactive bowl whisk together lime juice, honey, vinegar, and salt until honey is completely incorporated. Taste and adjust accordingly. Set aside.
To make scallops:
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear). Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Yield: 4 to 6 servings
Per serving: 382 calories, 31 percent calories from fat, 48 grams protein, 16 grams carbohydrates, 2 grams total fiber, 13 grams total fat, 92 mg cholesterol, 700 mg sodium.
Recipe Source: The Cooking Club Cookbook: Six Friends Show You How to Bake, Broil, and Bond by Katherine Fausset, et al; (Villard Books)
Reprinted with permission.
