Recipe

Sensational Seared Sea Scallops Over Baby Greens And Balsamic Dressing Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 10 months ago 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. Oh Yum! Prep:10m Cook:5m Servings:4	Divalisciou
	quick incredible supereasy looksfancy sweet scallops

After rinsing and pa

Sear your scallops o

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Ingredients

3-4 large fresh Sea Scallops per person (remove coral if attached - it's the orange-looking thing - some consider a delicacy)

Baby salad greens or a combination of salad greens you would like: try radiccio for color, butternut, baby spinach, endive and romaine hearts.

Kosher Salt & Freshly Ground Cracked Pepper

2-4 tablespoons butter

Juice of one lemon

Balsamic Dressing - I repeat the ingredients and recipe for salad dressing here:

* 1/2 cup good balsamic vinegar

* 1/4 cup apple cider vinegar

* 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.)

* 1-1/2 cups good olive oil

* 3 cloves fresh garlic minced

* 2 tablespoons fresh (if possible) tarragon - dried ok

* 2 tablespoons honey

* 2 tablespoons mayonnaise (lo-fat works great too)

* 1-1/2 tablespoons dijon mustard

* 1/2 teaspoon of grainy mustard

* 1 teaspoon kosher salt

* 1/2 teaspoon fresh cracked pepper

* 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.

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.

Directions

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.

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Comments

vickycummins 1 year, 10 months ago said:
Thank you sooooooooooooo much!! Can't wait to try this! It sounds divine. Oh are my friends going to be happy!!