Escabèche-Style Scallops

Escabèche-Style Scallops
Escabèche-Style Scallops is a gluten free, primal, and fodmap friendly recipe with 6 servings. One portion of this dish contains roughly 0g of protein, 2g of fat, and a total of 28 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, salt, watercress, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Heat a large cast-iron skillet over high heat.
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2
Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds.
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3
Place scallops in a bowl.
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4
Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk.
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5
Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates.
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6
Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates.
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7
Drizzle each serving with about 1 tablespoon marinade.
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Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.
Santa Ema Reserve Chardonnay
Santa Ema Reserve Chardonnay
Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.
DifficultyMedium
Ready In45 m.
Servings6
Health Score7
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