Pan-Seared Scallops with Citrus Drizzle
Serves 4 | Prep Time 10 min | Cook Time 5 min
Whether it's comedy or cooking, great timing makes all the difference. That's especially true of scallops, which can go from righteous to rubbery in the length of a telephone solicitation. I think the best timer is actually an instant read thermometer. I must have dozen scattered around the kitchen, and they've saved many a meal. Scallops are at their best when cooked to a temperature between 150°F and 155°F. If they get to 165°F, they turn into oversized pencil erasers-definitely not good. That's really the only complication in this simple recipe, so check their temperature frequently while they're sizzling, and whatever you do, don't answer the phone. That's why there's voice mail.
Instructions
Divide the greens among four plates. Rinse the scallops then pat until very dry with paper towels. This step is very important, especially if you're using frozen scallops; if they aren't dry, you'll be boiling them instead of searing.
Heat the olive oil and butter in a large skillet over medium-high heat. Season the scallops with the salt and pepper, then add them to the pan one at a time in a single, uncrowded layer, cooking them in two batches if necessary. Let sear, undisturbed, until deep golden brown on the bottom, about 2 minutes. Turn and sear on the other side until golden and the internal temperature registers between 150°F and 155°F; the scallops should be almost firm to the touch. Remove from the heat, and place 3 scallops atop the greens on each plate.
Put the skillet over medium-low heat and add the orange juice, lemon juice, and a pinch of salt to deglaze the skillet, stirring to loosen any bits stuck to the pan. Cook the sauce until bubbly and slightly thickened, about 1 minute. Spoon the mixture over the scallops and sprinkle with the gremolata.
VARIATION: For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page xx) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above.
STORAGE: Store in an airtight container in the refrigerator for up to 2 days
PER SERVING: Calories: 135; Total Fat: 7 g (2.5 g saturated, 3 g monounsaturated); Carbohydrates: 5 g; Protein: 14 g; Fiber: 1 g; Sodium: 575 mg
Ingredients
2 cups tightly packed baby spinach or arugula
12 dry-packed sea scallops (see note)
1 tablespoon extra-virgin olive oil
1 tablespoon organic butter or ghee
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed orange juice, preferably blood orange juice
2 tablespoons freshly squeezed lemon juice, preferably Meyer lemon juice
1 tablespoon Many-Herb Gremolata