Pan Seared Scallops
"Indulging in pan-seared scallops feels like a gourmet dining experience, yet they are simple enough to whip up on a weekday evening. Pair them with a fresh salad for a delightful and nutritious meal!"
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Ingredients
- 1/2 lb 8 oz sea scallops
- 1 tsp unsalted butter
- kosher salt and fresh pepper
- 1 tbsp extra virgin olive oil
- 2 cups mixed baby greens
- 2 cups baby arugula
- 1 tbsp red onion
- 1 navel orange
- 1 small clove garlic
- 1/2 lemon
Instructions
- 1
Citrus Mojo Vinaigrette: In a small mixing bowl, combine olive oil, the juice from half a lemon, the juice from a quarter of an orange, minced garlic, salt, and pepper. Whisk until well blended.
- 2
Take the remaining orange, peel it, and cut it into small pieces.
- 3
On a plate or platter, create a bed using a mix of greens and arugula, placing them in the center.
- 4
Add slices of red onion on top of the greens.
- 5
Rinse the scallops under cold water and gently pat them dry using a paper towel.
- 6
Lightly sprinkle the scallops with salt.
- 7
Preheat a medium-sized skillet over high heat.
- 8
Once the skillet is hot, add butter and carefully place the scallops into the pan.
- 9
Allow the scallops to sear undisturbed for a few minutes until they develop a beautiful golden-brown crust on the bottom.
- 10
Flip the scallops and cook for an additional minute, ensuring the centers remain slightly translucent (you can gauge this by observing them from the side). Take care not to overcook them.
- 11
Remove the scallops from the skillet and arrange them around the mixed greens.
- 12
Scatter the orange pieces around the plate and drizzle the vinaigrette over the top.