Seared Sea Scallops with Satsuma, Parsley, and Shallot Salsa

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Cook the scallops in two batches if needed to prevent crowding the pan. If you can’t find satsumas, use tangerines.

Ingredients:

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

cooking spray

12 large sea scallops (about 19 ounces)

1 1/3 cups trimmed watercress (about 1 bunch)

satsuma orange wedges (optional)

Directions:

1. 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.
2. 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.
3. 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.

By RecipeOfHealth.com