Coastal Living MARCH 2006
Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque.
Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette.
Note: To sear the scallops instead of grilling, thoroughly heat a large skillet over medium-high heat. Cook scallops 2 minutes on each side or until opaque.
Sea scallops are commonly sold frozen or fresh at seafood markets. Live scallops, which are sold in their shells, are highly perishable, costly, and not appropriate in this recipe.
Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use.
Fresh scallops come "wet" or "dry." Wet scallops are treated with a preservative that adds weight and tends to seep out when cooked. They appear snow-white at markets. Dry scallops are beige to pink in color.
Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough.
Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.
Pour this: Nobilo Icon Sauvignon Blanc ($18). With tropical-fruit notes, this complex and well-balanced wine pairs nicely with sweet scallops.
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