Sensational Seared Sea Scallops Over Baby Greens And Balsamic Dressing Recipe

Sensational Seared Sea Scallops Over Baby Greens And Balsamic Dressing

From divaliscious 16 years ago

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5 minutes to make
Serves 4

Your guests won't know what hit them, when you bring out this show-stopping dish! Sea Scallops turn out super sweet and are a great contrast to the bright balsamic dressing they are served with. Double recipe to create a main dish entree. Read more Oh Yum! See less

quick
incredible
supereasy
looksfancy
sweet
scallops
buttery
garlicy
saute

Ingredients

3-4 large fresh sea scallops per person (remove coral if attached - it's the orange-looking thing - some consider a delicacy) shopping list
Baby salad greens or a combination of salad greens you would like: try radiccio for color, butternut, baby spinach, endive and romaine hearts. shopping list
kosher salt & Freshly Ground cracked pepper shopping list
2-4 tablespoons butter shopping list
juice of one lemon shopping list
Balsamic Dressing - I repeat the ingredients and recipe for salad dressing here: shopping list
* 1/2 cup good balsamic vinegar shopping list
* 1/4 cup apple cider vinegar shopping list
* 1/4 cup of balsamic syrup (tis the secret ingredient) (also called condensed or cream of balsamic - it can be found in NY at places such as Turco's and Trader Joe's and specialty food stores)(and note, its slightly pricey but lasts and lasts and its very versatile and fantastic on top of fruits like strawberries, etc.) shopping list
* 1-1/2 cups good olive oil shopping list
* 3 cloves fresh garlic minced shopping list
* 2 tablespoons fresh (if possible) tarragon - dried ok shopping list
* 2 tablespoons honey shopping list
* 2 tablespoons mayonnaise (lo-fat works great too) shopping list
* 1-1/2 tablespoons Dijon mustard shopping list
* 1/2 teaspoon of grainy mustard shopping list
* 1 teaspoon kosher salt shopping list
* 1/2 teaspoon fresh cracked pepper shopping list
* Equipment needed for salad dressing: Bowl, whisk, container with lid for placing leftovers or reserves in fridge. I usually use a cleaned commercial salad dressing container so it can easily be squirted onto salad. shopping list
Equipment Needed for Scallops: Skillet, paper towels, squirt bottle if you wish to be fancy with salad dressing in plating dish, one working exhaust fan in case skillet smokes. shopping list

How to make it

Rinse scallops and pat dry with paper towels and place them on a plate. Generously sprinkle kosher salt and freshly ground cracked pepper on both sides of the scallops - and set aside.
Prepare salad, rinse and either place salad greens in serving bowl or on serving plates and put in fridge till ready. I would normally sprinkle a little of the lemon juice over the salad greens to keep them looking their best and to add acidity to the over-all dish.
(Here are the directions for the balsamic dressing): Peel and mince finely the garlic and place into bowl along with vinegars and vinegar syrup. Put salt, pepper, mustards, honey, mayonnaise and tarragon into bowl and whisk till well blended. While still whisking, add olive oil ever so slowly so that it streams and the oil becomes emulsified and doesn't separate from the vinegar. Taste-test your dressing, if it need more vinegar or more oil, adjust to your likings.
Back to the Scallops: Take skillet, put on medium-high heat and let get very hot. (now would be a good time to put on that exhaust fan of yours - just to be on the safe side)
It will take no time at all in cooking scallops, so be prepared to serve right away.
Put butter in skillet, let brown and bubble, then put in scallops.
Don't move the scallops, you want to let them sear (and get caramelized and almost cooked through) Some of the sides of the scallops might looked cracked and that's perfect - it shows your pan is hot enough an so are you!
Take a peek after 4 minutes on the underside of scallops - does it look very brown and dark? - Perfect, as you are!
Now flip those babies and cook them on 2 minutes more.
During those two minutes, grab salads out of fridge, pour a little of the balsamic dressing over greens, add the fantastic looking sensationally-tasting scallops on top of greens.
Squeeze the remaining juice of the lemon over the scallops (watch for seeds) and pour any left over burnt butter over the scallops.
With spoon (or if being fancy, use squirt bottle filled with balsamic dressing) and drizzle a little of the dressing over the scallops going back and forth.
Call troops to table. Serve will very chilled chardonnay or pino grigio.
Voila! - Relish in the oohs and ahhs.
Smile now! You are a now a master chef of sensational seared scallops over baby greens with balsamic dressing. Photo to come soon.

After rinsing and patting dry on both sides with a papertowls,salt and pepper your scallops generously Close

Sear your scallops on high heat, and turn only once - remember these babies cook in about 5 minutes - that's it! Close

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" It was excellent "
cheryilyn ate it and said...
yummmmmmmmmmmmm!!!!!!!!!
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coffeebean53 16 years ago
OMG You have me drooling here. I can't wait to try this. Thanks for an awesome post. :)
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vickycummins 16 years ago
Thank you sooooooooooooo much!! Can't wait to try this! It sounds divine. Oh are my friends going to be happy!!
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divaliscious Dutchess County, NY

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Reviewed by 2 people

yummmmmmmmmmmmm!!!!!!!!!

cheryilyn in Salem loved it

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