Shaved Salad with Pan-Seared Scallops
By Camila ChaparroPublished on September 21, 2021
Yield
Serves 4
Ingredients
1½ pounds large sea scallops, tendons removed1 pounds jícama, peeled and shaved into ribbons1 mango, peeled, pitted, and sliced thin3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons4 ounces (4 cups) mesclun 2 radishes, trimmed and sliced thin1 shallot, sliced thin1 jalapeño or serrano chile, stemmed, halved, seeded, and sliced thin crosswise1 teaspoon table salt, divided¼ teaspoon pepper 6 tablespoons extra-virgin olive oil, divided1 tablespoon honey 2 teaspoons grated lime zest plus ¼ cup juice (2 limes)¼ cup fresh cilantro or parsley leaves 3 tablespoons roasted pepitas or sunflower seeds
Before You Begin
Persian cucumbers (also called “mini cucumbers”) are similar to seedless cucumbers in flavor and texture. Use a sharp “Y-shaped” vegetable peeler or mandolin to shave the jicama and cucumbers. For more spice, reserve, mince, and add the ribs and seeds from the jalapeño.
Instructions
- Place scallops on clean dish towel, then top with second clean dish towel and gently press to dry. Let scallops sit between towels at room temperature for 10 minutes.
- Meanwhile, gently toss jicama, mango, cucumbers, mesclun, radishes, shallot, and jalapeño in large bowl, then arrange attractively on individual plates.
- Line large plate with double layer of paper towels. Sprinkle scallops with ½ teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned, 1½ to 2 minutes. Using tongs, flip scallops and continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer. Transfer scallops to prepared plate. Wipe out skillet with paper towels and repeat with 1 tablespoon oil and remaining scallops.
- Divide scallops evenly among salad on prepared plates. Whisk honey, lime zest and juice, and remaining ½ teaspoon salt together in bowl. Whisking constantly, slowly drizzle in remaining ¼ cup oil until emulsified. Drizzle salad and scallops with dressing, then sprinkle with cilantro and pepitas. Serve.
Yield
Serves 4Ingredients
1½ pounds large sea scallops, tendons removed
1 pounds jícama, peeled and shaved into ribbons
1 mango, peeled, pitted, and sliced thin
3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons
4 ounces (4 cups) mesclun
2 radishes, trimmed and sliced thin
1 shallot, sliced thin
1 jalapeño or serrano chile, stemmed, halved, seeded, and sliced thin crosswise
1 teaspoon table salt, divided
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
¼ cup fresh cilantro or parsley leaves
3 tablespoons roasted pepitas or sunflower seeds
Ingredients
1½ pounds large sea scallops, tendons removed
1 pounds jícama, peeled and shaved into ribbons
1 mango, peeled, pitted, and sliced thin
3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons
4 ounces (4 cups) mesclun
2 radishes, trimmed and sliced thin
1 shallot, sliced thin
1 jalapeño or serrano chile, stemmed, halved, seeded, and sliced thin crosswise
1 teaspoon table salt, divided
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
¼ cup fresh cilantro or parsley leaves
3 tablespoons roasted pepitas or sunflower seeds
Ingredients
1½ pounds large sea scallops, tendons removed
1 pounds jícama, peeled and shaved into ribbons
1 mango, peeled, pitted, and sliced thin
3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons
4 ounces (4 cups) mesclun
2 radishes, trimmed and sliced thin
1 shallot, sliced thin
1 jalapeño or serrano chile, stemmed, halved, seeded, and sliced thin crosswise
1 teaspoon table salt, divided
¼ teaspoon pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon honey
2 teaspoons grated lime zest plus ¼ cup juice (2 limes)
¼ cup fresh cilantro or parsley leaves
3 tablespoons roasted pepitas or sunflower seeds
Why This Recipe Works
Mexican salads inspired this combination of sweet mango, crisp cucumber, jicama, peppery radish, and spicy jalapeño; the tossed vegetable ribbons made a bed for sweetly meaty scallops. Lime dressing, cilantro, and toasted pepitas pulled the elegant main course together. 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.
Before You Begin
Persian cucumbers (also called “mini cucumbers”) are similar to seedless cucumbers in flavor and texture. Use a sharp “Y-shaped” vegetable peeler or mandolin to shave the jicama and cucumbers. For more spice, reserve, mince, and add the ribs and seeds from the jalapeño.
Instructions
- Place scallops on clean dish towel, then top with second clean dish towel and gently press to dry. Let scallops sit between towels at room temperature for 10 minutes.
- Meanwhile, gently toss jicama, mango, cucumbers, mesclun, radishes, shallot, and jalapeño in large bowl, then arrange attractively on individual plates.
- Line large plate with double layer of paper towels. Sprinkle scallops with ½ teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned, 1½ to 2 minutes. Using tongs, flip scallops and continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer. Transfer scallops to prepared plate. Wipe out skillet with paper towels and repeat with 1 tablespoon oil and remaining scallops.
- Divide scallops evenly among salad on prepared plates. Whisk honey, lime zest and juice, and remaining ½ teaspoon salt together in bowl. Whisking constantly, slowly drizzle in remaining ¼ cup oil until emulsified. Drizzle salad and scallops with dressing, then sprinkle with cilantro and pepitas. Serve.
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