Monday, November 12, 2007

Seared Scallops with Baby Greens & Balsamic Apple Cider Vinaigrette

Seared Scallops over Baby Greens & Apple Cider Vinaigrette

Prep time: 5-10 minutes
Sear time: 2-4 minutes

Serves 4 (or if you’re like us – 2)

1½ lb/ 680g scallops
Sea salt & freshly ground black pepper
Dash of white wine to deglaze the pan.

Mixed baby greens. This time I used micro greens, pea shoots and baby romaine.
A handful of fresh herbs like mint, basil, parsley (I used them all)
½ pear, julienned (apple would work too)
Red onion, 2 thin slices, julienned

Equal amounts (about 1/4 cup or so total) of…
Almond oil
Balsamic apple cider vinegar

1 heaping tsp honey Dijon mustard

In a small bowl or measuring cup, combine the oil, vinegar and mustard and whisk with a fork. Set aside until ready to serve.

2. Place the greens, herbs, pear & onion in a large pretty serving bowl.

3. Rinse the scallops and pat dry.

4. Heat a skillet over medium-high heat. I prefer NOT to use a non-stick pan for this dish because I like to deglaze the pan with a little white wine and pour the “sauce” over the scallops.

When the pan is hot add the scallops in a single layer. If there are too many to fit, do them in batches, keeping the cooked ones on a plate covered with foil. Sprinkle with freshly ground black pepper and sea salt. Flip them in 2-3 minutes, depending on the size (they should be golden on the bottom). Sear the other side in the same manner for another 1-2 minutes. Some people like them when the center is still pinkish, others like them fully cooked – center is still moist but white.

5. Remove the scallops from the pan and keep warm. Place the pan back on the stove and add a dash or two of white wine. Scrape the bottom and voila you have a perfect sauce. Pour over the scallops.

6. Add the vinaigrette to the salad, toss & taste for seasonings. Top with the scallops and serve.

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