Seared Scallops and Fresh-Orange Salad

Name: Seared Scallops and Fresh-Orange Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters diced peeled avocado (about 1 small); 2 Tbsps brown sugar; 710 milliliters coarsely chopped curly endive; 79 milliliters chopped fresh mint; 2 garlic cloves, crushed; 118 milliliters fresh lemon juice (about 2 lemons); 237 milliliters orange sections (about 3 oranges); 0 teaspoons salt; 680 grams sea scallops; 1 Tbsp minced seeded Thai, hot red, or serrano chile; 79 milliliters sliced shallots; 2 Tbsps Thai fish sauce; 710 milliliters trimmed watercress (about 3 bunches); 1 teaspoon vegetable oil; 2 Tbsps vegetable oil

Seared Scallops and Fresh-Orange Salad is a gluten free, dairy free, and pescatarian recipe with 4 servings. This side dish has 220 calories, 3g of protein, and 16g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of sea scallops, thai fish sauce, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To prepare the shallots, heat 2 tablespoons oil in a small saucepan over medium-high heat.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Sauce Pan

Add shallots, and cook for 2 minutes or until crispy, stirring constantly.

Ingredients you will need

Shallot

Remove the shallots from pan with a slotted spoon; drain and cool. Set aside.

Ingredients you will need

Shallot

Equipment you will use

Slotted Spoon

Frying Pan

To prepare salad, arrange watercress and endive on a serving platter. Top with orange sections and avocado.

Ingredients you will need

Orange Slices

Watercress

Avocado

Endive

Sprinkle scallops with salt.

Ingredients you will need

Scallops

Salt

Heat 1 teaspoon oil in a nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add scallops, and cook for 4 minutes, turning once. Spoon scallops over greens mixture.

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Scallops

Greens

To prepare dressing, combine the lemon juice and next 4 ingredients (lemon juice through garlic) in a bowl; stir well with a whisk.

Ingredients you will need

Lemon Juice

Garlic

Equipment you will use

Whisk

Bowl

Heat dressing in a small saucepan over medium heat 1 minute; pour over salad.

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Sauce Pan

Sprinkle with mint and shallots.

Ingredients you will need

Shallot

Mint

Equipment

Ingredients

Servings:

118milliliters

diced peeled avocado (about 1 small)2Tbsps

brown sugar 710milliliters

coarsely chopped curly endive 79milliliters

chopped fresh mint 2

garlic cloves, crushed 118milliliters

fresh lemon juice (about 2 lemons)237milliliters

orange sections (about 3 oranges)0teaspoons

salt 680grams

sea scallops 1Tbsp

minced seeded Thai, hot red, or serrano chile 79milliliters

sliced shallots 2Tbsps

Thai fish sauce 710milliliters

trimmed watercress (about 3 bunches)1teaspoon

vegetable oil 2Tbsps

vegetable oil

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well 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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.