Name: Seared Scallop Salad with Snap Peas and Radishes for Two
Total time: 25 min
Ingredients: 12 ounces large sea scallops , tendons removed; 1 tablespoon red wine vinegar; ½ teaspoon Dijon mustard; 3 tablespoons extra-virgin olive oil; 6 ounces sugar snap peas , strings removed, halved crosswise; 4 ounces (4 cups) mesclun; 4 radishes , trimmed and sliced thin; 1 shallot , sliced thin; Salt and pepper

Why This Recipe Works

The scallops are the star of the dish, so we needed to ensure that they were perfectly cooked. Sandwiching the scallops between dish towels and letting them drain for 10 minutes before cooking rid them of excess moisture that would prevent them from developing a well-browned crust in the skillet. After seasoning them with salt and pepper, we seared them in a hot skillet for a few minutes until their centers were just opaque and their exteriors were caramelized and flavorful. For the salad, we tossed delicate mesclun greens, fresh sugar snap peas, and thinly sliced peppery radishes with a simple vinaigrette and arranged the delicate scallops on top.

Before You Begin

We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

Instructions

Place scallops on large plate lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

Meanwhile, combine vinegar and mustard in large bowl. Whisking constantly, drizzle 2 tablespoons oil into vinegar mixture in slow, steady stream. Add snap peas, mesclun, radishes, and shallot and gently toss to coat. Season with salt and pepper to taste. Divide salad among individual plates or transfer to serving platter.

Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add scallops in single layer, flat side down, and cook, without moving, until well browned, 1½ to 2 minutes. Flip scallops and continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds (remove smaller scallops as they finish cooking). Arrange scallops over salad. Serve.