Escabèche-Style Scallops

Escabèche-Style Scallops Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Escabèche is a Spanish dish in which cooked seafood is marinated and served cold as an appetizer. Though it's traditionally made with sardines, escabèche is also good with other seafood, including scallops and shrimp. Marinate for only 30 minutes to ensure the scallops remain tender. Top with thyme sprigs.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 93
Caloriesfromfat 28 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 13.1 g
Carbohydrate 3 g
Fiber 0.1 g
Cholesterol 25 mg
Iron 0.4 mg
Sodium 228 mg
Calcium 41 mg

Ingredients

1 pound medium sea scallops (18 to 24 count)
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1 teaspoon finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups trimmed watercress

Preparation

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 refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon marinade.

James Peterson,

Cooking Light

July 2008
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