Seared Scallops with Citrus Herb Salad (Get Cooking)

Recipe

Salad
Seared Scallops with Citrus Herb Salad (Get Cooking)

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Salad
    4small radishes, thinly sliced
    ½small fennel bulb, halved cored and shaved paper thin, plus 2 tbsp fennel fronds
    ¼small red bell pepper, finely diced
    ½jalapeno, seeded and thinly sliced
    2 tbsp.chopped cilantro
    2 tbsp.chopped mint
    1 tbsp.thinly sliced green onions
    1avocado, peeled, seeded and diced
    1large ripe grapefruit
    1large ripe tangerine
    squeeze of fresh lemon
    4 c.spring greens
    Scallops
    2 tsp.unsalted butter
    2 tsp.olive oil
    12sea scallops, small side muscle removed, patted dry
    kosher salt and freshly ground black pepper, to taste

    Directions

    1. For the salad, in a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, mint and green onions; fold in avocado.
    2. Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into a separate bowl. Squeeze the membranes over the bowl. Add the citrus sections to the radish salad and reserve the juice in the bowl. Add 2 tablespoons of olive oil and the lemon juice to the bowl and season the dressing with salt and pepper.
    3. Toss the spring greens with a couple tablespoons of dressing and place the remainder dressing on the radish salad. Set aside.
    4. For the scallops, heat the butter and oil in a 12- to 14-inch saute pan over high heat. Season the scallops with salt and pepper.
    5. Once the fat begins to smoke, gently place the scallops in the pan, making sure they are not touching each other. Sear the scallops for 1 minute on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove scallops from pan and squeeze with lemon.
    6. To serve, place 1 cup spring greens on four separate plates, top with 3 scallops. Top scallops with radish citrus salad; serve immediately.

    Nutrition facts

    Servings

    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 10mg
    • Sodium: 125g
    • Total Carbohydrates: 19g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 90%
    0%
    Vitamin C 100%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, July 1, 2016.