Escabèche-Style Scallops

Name: Escabèche-Style Scallops
Yield: 6 servings
Ingredients: 1 pound medium sea scallops (18 to 24 count); 2 tablespoons balsamic vinegar; 1 tablespoon extravirgin olive oil; 1 teaspoon finely chopped fresh thyme; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 3 cups trimmed watercress

3 Ratings
2 Reviews

Escabèche is a Spanish dish in which cooked seafood is marinated and served cold as an appetizer. Though it's traditionally made with sardines, escabèche is also good with other seafood, including scallops and shrimp. Marinate for only 30 minutes to ensure the scallops remain tender. Top with thyme sprigs.

By James Peterson

Recipe by Cooking Light July 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

6 servings

Nutrition Info

Ingredients

1 pound medium sea scallops (18 to 24 count)
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1 teaspoon finely chopped fresh thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups trimmed watercress

Directions

Step 1
Heat a large cast-iron skillet over high heat. Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds. Place scallops in a bowl.

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Step 2
Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk. Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon marinade.

Nutrition Facts

Per Serving:

93 calories; calories from fat 28%; fat 2.9g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 13.1g; carbohydrates 3g; fiber 0.1g; cholesterol 25mg; iron 0.4mg; sodium 228mg; calcium 41mg.

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TeresaMichelsen

05/08/2010

Excellent flavor and texture. I did find that 30 minutes was not enough for cooling in the fridge - it was still a little warm and the flavors had not blended yet. It was perfect after refrigerating overnight.

KristinWiz

03/08/2009

I served this dish at a special garden birthday party for my mother-in-law. Everyone loved it! Perfect for summer entertaining as it is chilled. Very sophisticated appetizer that is super easy to make.

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Escabèche-Style Scallops

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Escabèche-Style Scallops

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Escabèche-Style Scallops

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Escab&egrave;che-Style Scallops

All Reviews for Escabèche-Style Scallops