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Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 40 mins
Yield 4 servings
Cook the scallops in two batches if needed to prevent crowding the pan. If you can’t find satsumas, use tangerines.

Ingredients

  • 1/3 cup minced shallots (about 2 small shallots)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons grated satsuma orange rind
  • 2 tablespoons fresh satsuma orange juice
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 3/8 teaspoon salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 2 satsuma oranges, peeled and sectioned
  • Cooking spray
  • 12 large sea scallops (about 19 ounces)
  • 1 1/3 cups trimmed watercress (about 1 bunch)
  • Satsuma orange wedges (optional)

Nutrition Information

  • calories 187
  • fat 5.7 g
  • satfat 0.8 g
  • monofat 3.4 g
  • polyfat 0.9 g
  • protein 23.2 g
  • carbohydrate 10.5 g
  • fiber 0.9 g
  • cholesterol 44 mg
  • iron 0.8 mg
  • sodium 418 mg
  • calcium 67 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl. Add 1/8 teaspoon salt and 1/8 teaspoon pepper; stir well with a whisk. Add the satsuma orange sections. Let stand 30 minutes.

  2. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 2 minutes or until browned. Turn scallops over. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 2 minutes or until done.

  3. Place 1/3 cup watercress on each of 4 plates. Arrange 3 scallops on each serving; top each serving with 2 tablespoons salsa. Garnish with orange wedges, if desired.