Seared Scallops with Watercress and Warm Orange Dressing
This is a nice combination of peppery leafy greens, sweet pineapple, seared tender sea scallops with a warm orange vinaigrette. Can be served as a small plate or appetizer or as a main course with three large scallops per person. If made with ordinary oranges in place of blood oranges, the dressing will be a golden orange instead of red.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 115.
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Appetizers, Gluten Free, Main Course - Seafood, Salads - Main Course, Side Dishes - Salads
Servings: 2
Author: Catherine Christiano
Ingredients
Salad
1large bunchwatercress1 - 1 1/2 cups per person, arugula can be substituted
1tablespoonolive oil
pinchsalt
1teaspoonlight vinegarChampagne, rice, Moscatel
1/2cupdiced fresh pineapple1/2 - 3/4" diced
2radishestrimmed and very thinly sliced
Scallops
2tablespoonsolive oil
3/4poundsea scallops3 large scallops per person, membranes removed, rinsed and patted dry
2lemon wedges
Warm Orange Dressing
1/2cupblood orange, tangerine, or orange juice
1tablespoonlight vinegarChampagne, rice, Moscatel
1teaspoonmaple syrup or pinch of sugar
Instructions
Salad
Remove any thick stems from watercress and roughly chop. Place in medium bowl, toss with 1 tablespoon olive oil and a pinch of salt. Sprinkle with 1 teaspoon of vinegar. Place on serving platter or individual plates. Top with pineapple and radishes.
Scallops
Add enough olive oil to thinly coat heavy skillet large enough to cook scallops in single layer. Place over medium-high heat. When hot place scallops in skillet. Sear 2 - 3 minutes on each side to brown but not overcook. Arrange scallops on salad.
Warm Orange Dressing
Remove excess oil from skillet. Add juice, remaining tablespoon of vinegar, and maple syrup. Set on high and bring to boil; cook 3 - 4 minutes until slightly reduced.
Grind some fresh pepper and squeeze some lemon juice over the salad. Drizzle warm orange dressing over and around scallops. Serve while scallops are still hot.
Notes
Other salad greens, especially arugula, can be substituted for watercress.