Escabèche-Style Scallops

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 28%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.1g
  • Carbohydrate: 3g
  • Fiber: 0.1g
  • Cholesterol: 25mg
  • Iron: 0.4mg
  • Sodium: 228mg
  • Calcium: 41mg

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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Escabèche-Style Scallops Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy