Pan-Seared Scallops
Scallops served over salad greens are light enough for summer and elegant enough for a special dinner party.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 1/2 pounds large sea scallops
- Salt and black pepper
- 3 tablespoons olive oil, divided
- 2 large garlic cloves, finely chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Dijon-style mustard
- 5 ounces mixed baby salad greens
Directions
Pat scallops dry. Sprinkle with salt and black pepper to taste.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until very hot but not smoking.
Sauté scallops in hot oil until browned, about 3 to 4 minutes. Turn over scallops. Cook for 1 minute. Transfer to a plate. Remove skillet from heat.
Combine garlic, chives, vinegar, honey, tarragon, mustard and remaining olive oil in a small bowl and mix well. Add to skillet drippings. Cook, stirring continually, until slightly reduced.
Divide the greens among 4 individual dinner plates. Arrange scallops on each bed of greens. Drizzle equal portions of warm dressing over scallops and greens. Serve immediately.
Secret Tip
Scallops cook very quickly, but you can speed up the cooking process by cutting them in half horizontally. Cook for 2 minutes, turn them over and cook for 1 minute longer.
