Seared Scallops with Citrusy Greens
New Year’s Day 2013. And what did we have for dinner? Seared Scallops over Citrusy Greens for starters. A new year’s day treat with very little guilt.
I’ve been thinking about the citrusy dressing I would make for this dish for a few days now. I’ve also been debating whether or not to sauté the scallops in butter or olive oil. Likewise, I’ve been pondering what fun salad fixings I should include in the mix. I settled on this combination of mache, spinach, hearts of palm and clementines tossed in an orange and lemon citrus vinaigrette with just a bit of brown mustard, sherry vinegar and salt and pepper. I seared the scallops in butter, salt and pepper. The key here is to sear them long enough that they cook all the way through. You want them brown all over.
I liked this dish. I liked it a lot. I usually start my new year’s resolution to eat reasonably healthier on January 2. This year, however, I started on January 1st at about 9 pm.
Now keep in mind that New Year’s day for me is a time for reflection. This year is no different. I learned over the past 365 days that little changes can make a bigger difference than you think at just the time when you need it most. You can do something you love without doing a complete and dramatic 360. Starting and continuing to pursue this blog didn’t really change my career path. But yet, it was life changing. Suddenly, there was this creative outlet that I desperately needed for me and only me. My pet project, a hobby, a little tiny passion. That is a good thing. And I am happier for it.
I hope you have some little tiny passion too. If you don’t, get one. Happy New Year.
- 2 tbsp olive oil
- 8 large scallops
- 3 cups mache
- 4 cups spinach
- ¼ cup olive oil
- 1 tbsp orange juice (no pulp)
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 2 tsp brown mustard
- Salt and pepper to taste
- Combine the olive oil, orange juice, lemon juice and vinegar. Whisk in the mustard and salt and pepper.
- Meanwhile, melt butter in a saute pan until it begins to sizzle and slightly brown.
- Add the scallops and saute for 3 minutes, flip and saute for 3 minutes more. Then gently brown the side for one minute.
- Dish out the salad and place 2 scallops on each plate.