Seared Scallops with Citrusy Greens

Jan 1, 2013 by


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.

Seared Scallops with Citrusy Greens
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Combine the olive oil, orange juice, lemon juice and vinegar. Whisk in the mustard and salt and pepper.
  2. Meanwhile, melt butter in a saute pan until it begins to sizzle and slightly brown.
  3. Add the scallops and saute for 3 minutes, flip and saute for 3 minutes more. Then gently brown the side for one minute.
  4. Dish out the salad and place 2 scallops on each plate.


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