Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Cook the scallops in two batches if needed to prevent crowding the pan. If you can’t find satsumas, use tangerines.
4

Worthy of a special occasion

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Joanne Weir,

December 2008
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