Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Name: Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper, divided; 2 Tbsps chopped fresh parsley; 4 teaspoons extra-virgin olive oil; 2 Tbsps fresh satsuma orange juice; 2 teaspoons grated satsuma orange rind; 2 satsuma oranges, peeled and sectioned; 0 teaspoons salt, divided; 539 grams 12 large sea scallops (about; 79 milliliters minced shallots (about 2 small shallots); 315 milliliters trimmed watercress (about 1 bunch); 2 teaspoons white wine vinegar

Seared Se This recipe from My Recipes requires satsuman oranges, parsley, wine vinegar, and satsuman orange juice. It is a rather cheap recipe for fans of Mexican food. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Combine first 6 ingredients in a small bowl.

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Bowl

Add 1/8 teaspoon salt and 1/8 teaspoon pepper; stir well with a whisk.

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Pepper

Salt

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Whisk

Add the satsuma orange sections.

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Orange Slices

Let stand 30 minutes.

Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add scallops to pan; cook 2 minutes or until browned. Turn scallops over.

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Scallops

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Frying Pan

Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 2 minutes or until done.

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Pepper

Salt

Place 1/3 cup watercress on each of 4 plates. Arrange 3 scallops on each serving; top each serving with 2 tablespoons salsa.

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Watercress

Scallops

Salsa

Garnish with orange wedges, if desired.

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Orange

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Bowl

Whisk

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper, divided 2Tbsps

chopped fresh parsley 4teaspoons

extra-virgin olive oil 2Tbsps

fresh satsuma orange juice 2teaspoons

grated satsuma orange rind 2

satsuma oranges, peeled and sectioned 0teaspoons

salt, divided 539grams

12 large sea scallops (about 79milliliters

minced shallots (about 2 small shallots)315milliliters

trimmed watercress (about 1 bunch)2teaspoons

white wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops can be paired 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.