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.
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
How to Make It
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.
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.