It was a good recipe, but as the other reviewer stated, raw shallots are pretty darn strong and over powered the taste of the rest of the dish.
Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa
JnyPny2 Posted: 01/03/09
katcawthon Posted: 12/22/08
This recipe was very easy and the presentation is fantastic. The salsa was perfect with the delicate flavor of scallops. It is easy enough for weeknight dinner and elegant enough for entertaining. It is definitely a keeper!
goldy10 Posted: 01/01/09
Unfortunately, this is the worst thing I've ever made. We went to four different stores to get the ingredients - you can imagine the cost. Who eats raw shallots? I didn't ask myself this until we were at the table on New Year's Eve. My daughter's eyes were watering, my husband started laughing it was so bad. We threw most of it away. I spent the rest of the evening making 'treats' like cocoa and hot chocolate to try to make up for it and get that nasty taste out of everyone's mouths.
wibz123 Posted: 01/28/09
This recipe was my first successful foray into searing scallops. The salsa was terrific, but I did make it with a bit more fruit juice. Also I used it as an entree without the watercress. We loved it; I certainly would make it again. The mixed brown rice served with it did not overpower the scallops and went well with the salsa.
Jodie75 Posted: 02/13/11
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.
BESTLIGHTS Posted: 06/26/10
Used regular oranges and mixed greens and it was still yummy.