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Nutrition Facts (per serving) | |
---|---|
242 | Calories |
6g | Fat |
17g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 242 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 1g | 4% |
Cholesterol 62mg | 21% |
Sodium 1068mg | 46% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 6g | |
Protein 32g | |
Vitamin C 15mg | 75% |
Calcium 36mg | 3% |
Iron 1mg | 7% |
Potassium 614mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A light and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.
"The Cooking Club Cookbook" by Katherine Fausset (Villard Books)
Ingredients
For the Honey-Lime Dressing:
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1/3 cup freshly squeezed lime juice, from 2 to 3 limes
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5 teaspoons honey, or to taste
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1 tablespoon white wine vinegar, or rice vinegar
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1/8 teaspoon salt
For the Seared Sea Scallops:
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2 tablespoons grapeseed oil, or peanut oil
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1 1/2 to 2 pounds sea scallops, patted dry
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3 handfuls mixed greens, such as pea shoots, watercress or arugula mixed with mesclun
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2 handfuls vegetables, such as orange bell peppers and jicama, chopped
Steps to Make It
Make the Dressing
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Gather the ingredients.
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In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
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Taste and adjust accordingly.
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Set aside.
Make the Scallops
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Gather the ingredients.
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Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
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Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
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Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
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Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
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Transfer to a plate; repeat with remaining scallops.
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To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Recipe Source: by Katherine Fausset, et al; (Villard Books)
Reprinted with permission.
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