Citrusy Seared Sea Scallops on Wilted Greens
This Citrusy Seared Sea Scallops on Wilted Greens salad is a great winter salad when you’re craving something light and bright, but still substantial.
Citrusy Seared Scallops on Wilted Greens
Photo Credit : Nina GallantThis Citrusy Seared Sea Scallops on Wilted Greens salad is a great winter salad when you’re craving something light and bright, but still substantial. Look for fresh local baby greens at winter farmers’ markets. Soaking the onions in water before tossing with the vinaigrette softens their flavor.
Yield:
4 servingsIngredients
1 medium red onion, halved lengthwise, then cut lengthwise into very thin half-moons
3 oranges
¼ cup good-quality extra-virgin olive oil
1 tablespoon rice wine vinegar
Salt and pepper to taste
5 ounces baby spinach or a mixture of kale, spinach, and other winter greens
4 large sea scallops (10 per pound), or 12 medium ones (20–30 per pound)
1 tablespoon vegetable oil, such as canola
½ tablespoon butter
Instructions
Put the onion slices in a bowl of cold water and set aside.
Next, prepare the oranges: Take one orange and cut in half crosswise. Juice one half, straining out any seeds, and discard the empty rind. Reserve the juice and set the other half aside.
Using a sharp paring knife, trim the top and bottom of another orange, slicing off a bit of flesh with the peel. Stand the orange on a cutting board and cut down the sides, following the curve of the fruit, so that you remove the peel along with a bit of the flesh. There should be no white pith or peel on the surface. Cut the orange crosswise into round slices about ¼-inch thick. Repeat with remaining 1½ oranges. Set the slices aside.
Make the vinaigrette: In a large bowl, whisk together olive oil, orange juice, and rice wine vinegar, and season to taste with salt and pepper.
Drain the onion slices. Put greens, onions, and orange rounds in a large bowl and toss with enough vinaigrette to coat thoroughly (taste a leaf to check).
Pat scallops dry and sprinkle both sides lightly with salt and pepper. Heat a heavy skillet, preferably cast iron, until nearly smoking. Add vegetable oil and butter, then add scallops and sear until nicely browned on one side, about 2 minutes. Turn and sear the other side, basting with oil as you go, until browned, another 2 minutes.
Arrange salad mixture on plates and place 1 large (or 3 medium) scallops atop each. Serve immediately.
