Pan-Seared Scallops with Smoked-Tomato Butter and Warm Spinach Salad

Ingredients

  • 1 large tomato (about ½ pound)
  • 1 stick (½ cup) unsalted butter at room temperature
  • ¼ teaspoon salt
  • 1 (2-ounce) piece slab bacon (rind discarded), cut into ¼-inch-thick sticks
  • 2 cups loosely packed baby spinach (1 ounce)
  • 1 cup loosely packed watercress sprigs (¾ ounce), coarse stems discarded
  • 1 teaspoon fresh lemon juice
  • + 6 more ingredients
    • 1 teaspoon fresh lime juice
    • ½ teaspoon minced garlic
    • 1/8 teaspoon salt
    • 1 ½ tablespoons extra-virgin olive oil
    • 8 sea scallops (9 to 10 ounces total), tough muscle removed from side of each if necessary
    • 1 tablespoon grapeseed oil*

1. Make smoked-tomato butter: Cut an X in bottom of tomato. Blanch tomato in a saucepan of boiling water 10 seconds, then transfer tomato with a slotted spoon to a bowl of ice water. Peel and core tomato, then cut crosswise into 1/4-inch-thick slices and remove and discard seeds. 2. Line drip t...

View full recipe at SpringPad

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