Quite good -- most certainly not unusual or bad flavors! I couldn't find satsumas, so I used tangerines for the zest and juice, and blood oranges for the sections (just because they look so nice!) Very quick and easy. I think I overcooked the scallops by just a minute, so may have given it a 5 if I hadn't done that. Next time I think I will cook them in my aluminum pan instead of cast iron -- I left them in longer because I wasn't getting the nice golden sear I was looking for.
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
More From Cooking Light
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
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes