Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
By America's Test KitchenPublished on September 14, 2011
Time
40 minutes
Yield
Serves 8 as first course, 4 as main course
Ingredients
Salad
4 ounces baby spinach (about 5 ⅓ cups lightly packed)4 ounces watercress (or arugula), washed, dried, and stemmed (about 4 cups lightly packed)¾ cup sliced almondsScallops
1 ½ pounds large sea scallops, (16 - 24 scallops) (see note), tendons removed (see illustration below)Salt and ground black pepper 1 ½ tablespoons vegetable oilDressing
3 tablespoons extra-virgin olive oil ½ medium red onion, sliced thin1 teaspoon fresh thyme, mincedTable salt 2 large oranges, cut into ¼-inch pieces2 tablespoons sherry vinegarBefore You Begin
Sea scallops can vary dramatically in size from 1 to 1 1 /2 ounces each. A dinner portion, therefore, can range from 4 to 6 scallops per person. To ensure that the scallops cooks at the same rate, be sure to buy scallops of similar size. To remove the small, firm tendon from the scallop, gently tug at it -- it should easily peel away, (see illustration below).
Instructions
- Toss the spinach and watercress together in a large bowl; set aside.
- Toast the almonds in a 12-inch skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 3 minutes; transfer them to the bowl with the greens. Wipe out the skillet using a wad of paper towels.
- Place the scallops on a paper towel-lined plate or baking sheet; season the scallops with salt and pepper. Lay a single layer of paper towels over the scallops; set aside.
- Add 2 tablespoons of the vegetable oil to the empty skillet and return to high heat until just smoking. Meanwhile, press the paper towel flush to the scallops to dry. Add half of the scallops, dry-side facing down, and cook until evenly golden, 1 to 2 minutes. Using tongs, transfer the scallops, browned side facing up, to a large plate; set aside. Wipe out the skillet using a wad of paper towels. Repeat with the remaining 2 tablespoons oil and the remaining scallops. Once the first side is golden, turn the heat to mediium, turn the scallops over with tongs, and return the first batch of scallops to the pan, golden side facing up. Cook until the sides on all the scallops have firmed up and all but the middle third of each scallop is opaque, 30 to 60 seconds longer. Transfer all the scallops to a large plate; set aside.
- Wipe the skillet clean with a wad of paper towels. Add the olive oil, onion, thyme, and 1/2 teaspoon salt to the skillet and return to mediium-high heat; cook until the onions are slightly softened, about 1 minute. Add the oranges and vinegar to the pan and swirl to incorporate. Remove from the heat.
- Pour the warm dressing over the salad mixture and gently toss to wilt. Divide the spinach salad among four plates and arrange the scallops on top. Serve immediately.
for the salad
for the scallops
for the dressing
to finish the salad
Time
40 minutesYield
Serves 8 as first course, 4 as main courseIngredients
Salad
Scallops
Dressing
Test Kitchen Techniques
Ingredients
Salad
Scallops
Dressing
Test Kitchen Techniques
Ingredients
Salad
Scallops
Dressing
Test Kitchen Techniques
Why This Recipe Works
For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; the nutty taste of the butter complemented the sweetness of the scallops without compromising their delicate flavor. We also took care not to crowd the pan (or the scallops would steam without browning), and didn’t move the scallops until they developed a dark crust.
Before You Begin
Sea scallops can vary dramatically in size from 1 to 1 1 /2 ounces each. A dinner portion, therefore, can range from 4 to 6 scallops per person. To ensure that the scallops cooks at the same rate, be sure to buy scallops of similar size. To remove the small, firm tendon from the scallop, gently tug at it -- it should easily peel away, (see illustration below).
Instructions
- Toss the spinach and watercress together in a large bowl; set aside.
- Toast the almonds in a 12-inch skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 3 minutes; transfer them to the bowl with the greens. Wipe out the skillet using a wad of paper towels.
- Place the scallops on a paper towel-lined plate or baking sheet; season the scallops with salt and pepper. Lay a single layer of paper towels over the scallops; set aside.
- Add 2 tablespoons of the vegetable oil to the empty skillet and return to high heat until just smoking. Meanwhile, press the paper towel flush to the scallops to dry. Add half of the scallops, dry-side facing down, and cook until evenly golden, 1 to 2 minutes. Using tongs, transfer the scallops, browned side facing up, to a large plate; set aside. Wipe out the skillet using a wad of paper towels. Repeat with the remaining 2 tablespoons oil and the remaining scallops. Once the first side is golden, turn the heat to mediium, turn the scallops over with tongs, and return the first batch of scallops to the pan, golden side facing up. Cook until the sides on all the scallops have firmed up and all but the middle third of each scallop is opaque, 30 to 60 seconds longer. Transfer all the scallops to a large plate; set aside.
- Wipe the skillet clean with a wad of paper towels. Add the olive oil, onion, thyme, and 1/2 teaspoon salt to the skillet and return to mediium-high heat; cook until the onions are slightly softened, about 1 minute. Add the oranges and vinegar to the pan and swirl to incorporate. Remove from the heat.
- Pour the warm dressing over the salad mixture and gently toss to wilt. Divide the spinach salad among four plates and arrange the scallops on top. Serve immediately.
for the salad
for the scallops
for the dressing
to finish the salad
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