Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette

Name: Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters loosely packed arugula washed and spun dry; 2 Tbsps dry vermouth; 1 clove garlic peeled & minced; 1 Tbsp peeled & chopped ginger; 1 Tbsp honey; 1 Tbsp olive oil; 1 teaspoon freshly cracked black pepper; 0 teaspoons crushed red pepper flakes; 2 Tbsps rice vinegar; 1 pinch salt plus more for seasoning as needed; 2 Tbsps sesame oil; 1 Tbsp toasted sesame seed; 1 small shallot minced; 283 grams shiitake mushrooms sliced; 2 Tbsps soy sauce; 59 milliliters vegetable oil divided; 6 larges dry sea scallops

One serving contains 195 calories, 3g of protein, and 17g of fat. If $2.75 per serving falls in your budget, Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette might be an amazing gluten free, dairy free, and vegetarian recipe to try. This recipe serves 6. A mixture of pepper flakes, salt, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Make the vinaigrette: Blend the first 7 ingredients together in a food processor. With machine running, gradually add ¼ cup vegetable oil and process until well emulsified. Cover and let sit 30 minutes for the flavors to come together. May be prepared 1 day ahead kept refrigerated.

Ingredients you will need

Vegetable Oil

Vinaigrette

Heat olive oil in a medium saute pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add mushrooms, shallots, and minced garlic stirring often until the mushrooms release their liquid. Continue cooking stirring often until the pan becomes nearly dry again and the mushrooms begin to brown, about 6 more minutes. Deglaze the pan with vermouth.

Ingredients you will need

Minced Garlic

Mushrooms

Shallot

Vermouth

Equipment you will use

Frying Pan

Add a pinch of salt, pepper flakes, and arugula. Stir to slightly wilt.

Ingredients you will need

Arugula

Pepper

Salt

Remove from heat. Stir in raw corn kernels. Set aside in a warm place.Sear the scallops: Season the scallops generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Corn Kernels

Scallops

Place a non stick or cast iron skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 1 tablespoon vegetable oil. Once the oil begins to shimmer add the scallops and sear for 2 ½ minutes, without moving them around. When the bottoms of the scallops look nicely browned and they release themselves from the pan turn them over and sear the other side for 1 to 1 ½ minutes. Using tongs, carefully transfer the scallops to a platter lined with paper towels to blot some of the oil.To serve: Toss the salad with a bit of vinaigrette.

Ingredients you will need

Cooking Oil

Vinaigrette

Scallops

Equipment you will use

Tongs