Escabèche-Style Scallops

Escabèche-Style Scallops
Photo by Becky Luigart-Stayner


  • 1 pound medium sea scallops (18 to 24 count)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 3 cups trimmed watercress
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 teaspoon finely chopped fresh thyme

1. Heat a large cast-iron skillet over high heat. Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds. Place scallops in a bowl. 2. Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk. Pour vinegar mixture over scallops. Cover and refriger...

View full recipe at My Recipes


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