Cook the scallops in two batches if needed to prevent crowding the pan. If you can’t find satsumas, use tangerines.
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
12 large sea scallops (about 19 ounces)
1 1/3 cups trimmed watercress (about 1 bunch)
Satsuma orange wedges (optional)
How to Make It
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.
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.
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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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.
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.
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.
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!
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