I’m going to share a recipe I like from “The Cuisine of California”, by Diane Rossen Worthington. It was a total impulse buy from the bargain section at Borders, but I’m quite pleased with it. I’ve only made this dish twice, using big scallops the first time, and tiny bay scallops this time. I preferred it with the big ones – they sautéed nicely, and these tiny ones just kind of shrunk up and steamed. -Shudder- But it was still tasty. The first time I made it was my first time eating both watercress and scallops. That was pretty bold for me, actually. I was so glad I actually liked it! So, here you go:
Warm Scallop Salad dressed with Tomato, Mint, and Lime
Serves 4 as main course or 6 as appetizer
1/3 cup olive oil
2 shallots, finely chopped
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon coarsely cracked black pepper
2 tomatoes, peeled, seeded, and chopped
2 tablespoons finely chopped fresh mint
1 pound scallops, well drained and patted dry
2 tablespoons olive oil
1/4 teaspoon salt
pinch of coarsely cracked black pepper
3 bunches watercress, large stems removed
1) For dressing: Heat olive oil in a medium skillet. Add shallots and sauté 2 minutes, or until soft. Add lime juice, salt, and pepper. Remove from heat and add tomatoes and mint. Set aside.
2) If using sea scallops, remove small white muscle at side of each. If scallops are 1 inch in diameter or larger, cut in half before using.
3) In another medium skillet, heat 2 tablespoons olive oil. Add scallops and sauté over medium-high heat for 3 to 5 minutes, turning often. They should be slightly translucent in the middle. Remove from heat.
4) Pour half of dressing mixture over warm scallops, add salt and pepper, and mix.
5) Divide watercress evenly among individual plates. Spoon scallops with some dressing in center of each plate. Spoon additional tomato-mint dressing around scallops.
And you’re done!