Scallops With Salad Greens
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Rating
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Ingredients
- 1pound sea or bay scallops
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4tablespoons olive oil, approximately
- ¼pound red leaf lettuce
- ¼pound corn salad, field salad or mache, available at many greengrocers
- 1small bunch watercress
- ¼pound radicchio
- 2tablespoons plus ½ teaspoon balsamic vinegar
- 1½tablespoons butter
- 1fresh or canned black truffle shaved as thinly as possible, optional
Nutritional analysis per serving (4 servings)
264 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
- Step 2
To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
- Step 3
Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
- Step 4
If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
- Step 5
Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
- Step 6
Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining ½ teaspoon vinegar.
- Step 7
Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.
Private Notes