Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 187
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.2g
  • Carbohydrate: 10.5g
  • Fiber: 0.9g
  • Cholesterol: 44mg
  • Iron: 0.8mg
  • Sodium: 418mg
  • Calcium: 67mg

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. 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. 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. 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.
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