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Seared Sea Scallop Salad


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Seared Sea Scallop Salad





¼ cup olive oil
¼ cup butter
12 sea scallops
Coarse salt
Ground black pepper
1 (5-ounce) bag watercress
2 blood oranges, sectioned*
½ cup thinly shaved fennel
½ cup Niçoise olives, pitted
¼ cup thinly sliced radishes
1 recipe Champagne Vinaigrette (see Download)
 


• In a large nonstick skillet, heat olive oil and butter over medium-high heat. Add scallops. Cook until golden brown, 2 to 3 minutes per side. Season to taste with salt and pepper. Set aside, and keep warm.
• In a small bowl, combine watercress, orange sections, fennel, olives, radishes, and 3 tablespoons Champagne Vinaigrette. Toss gently to coat.
• Divide watercress mixture evenly among salad plates. Top each serving with 2 to 3 scallops.
• Serve with additional Champagne Vinaigrette on the side, if desired.

*To learn how to section citrus fruit, go to teatimemagazine.com/extras.
 


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