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.
Course: Appetizers, Main Course - Seafood, Salads - Main Course, Side Dishes - Salads
Author: Catherine Christiano
1large bunchwatercress1 - 1 1/2 cups per person
2tablespoonsolive oilplus additional to brush on scallops
salt and pepper
1teaspoonlight vinegarChampagne, rice, Moscatel
1/2cupdiced fresh pineapple1/2 - 3/4" diced
2radishestrimmed and very thinly sliced
3/4poundsea scallops3 large scallops per person, membranes removed, rinsed and patted dry
Warm Orange Dressing
1/2cupblood orange, tangerine, or orange juice
1tablespoonlight vinegarChampagne, rice, Moscatel
1teaspoonmaple syrup or pinch of sugar
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.
Brush scallops with a light coating of olive oil to prevent sticking. Heat heavy skillet, large enough for scallops, over medium-high heat; when hot add remaining tablespoon of oil. Sear scallops 2 - 3 minutes on each side to brown but not overcook. Arrange scallops on salad.
In pan used for scallops, 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.
Other salad greens can be substituted for watercress. Try brushing scallops with oil, they stick to pan.