Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
Photo by Randy Mayor

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • Satsuma orange wedges (optional)
  • 18 large sea scallops (about 1 3/4 pounds)
  • Satsuma orange wedges (optional)
  • 2 satsuma oranges, peeled and sectioned
  • 3 tablespoons chopped fresh parsley
  • 2 cups trimmed watercress (about 1 bunch)
  • + 45 more ingredients
    • ½ cup minced shallots (about 2 shallots)
    • 3 tablespoons fresh satsuma orange juice
    • 3 tablespoons chopped fresh parsley
    • 18 large sea scallops (about 1 3/4 pounds)
    • 3 tablespoons fresh satsuma orange juice
    • 2 cups trimmed watercress (about 1 bunch)
    • ½ teaspoon salt, divided
    • 3 tablespoons fresh satsuma orange juice
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon white wine vinegar
    • 3 tablespoons chopped fresh parsley
    • Cooking spray
    • 18 large sea scallops (about 1 3/4 pounds)
    • 1 tablespoon white wine vinegar
    • ½ teaspoon freshly ground black pepper, divided
    • 2 tablespoons extra-virgin olive oil
    • Satsuma orange wedges (optional)
    • 1 tablespoon grated satsuma orange rind
    • 1 tablespoon white wine vinegar
    • ½ teaspoon freshly ground black pepper, divided
    • 3 tablespoons fresh satsuma orange juice
    • ½ cup minced shallots (about 2 shallots)
    • Satsuma orange wedges (optional)
    • ½ teaspoon salt, divided
    • 1 tablespoon grated satsuma orange rind
    • 3 tablespoons chopped fresh parsley
    • 1 tablespoon grated satsuma orange rind
    • Cooking spray
    • 18 large sea scallops (about 1 3/4 pounds)
    • Cooking spray
    • 2 satsuma oranges, peeled and sectioned
    • 2 satsuma oranges, peeled and sectioned
    • 2 cups trimmed watercress (about 1 bunch)
    • 2 cups trimmed watercress (about 1 bunch)
    • Cooking spray
    • 1 tablespoon white wine vinegar
    • ½ teaspoon freshly ground black pepper, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 2 tablespoons extra-virgin olive oil
    • 2 satsuma oranges, peeled and sectioned
    • 1 tablespoon grated satsuma orange rind
    • ½ cup minced shallots (about 2 shallots)
    • ½ cup minced shallots (about 2 shallots)

1. Combine first 6 ingredients in a small bowl. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir well with a whisk. Add the satsuma orange sections. Let stand 30 minutes. 2. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 2 minutes or unti...

View full recipe at My Recipes

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