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Seared Sea Scallops With Cranberries And Hickory Nuts

Healthycooking's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Scallion/White part of scallion 1 Teaspoon, finely chopped plus 1 tablespoon, thinly sliced shallot
  Kosher salt To Taste (optional)
  Fresh black pepper 1 Teaspoon (few grinds)
  Torn assorted greens 3 Cup (48 tbs), washed and patted dry (arugula, red leaf lettuce, and oak leaf lettuce)
  Jumbo sea scallops 12
  Butter 1 Teaspoon
  Hickory nuts/Pecans 1⁄4 Cup (4 tbs), coarsely chopped
  Fresh cranberries 1⁄2 Cup (8 tbs), halved or coarsely chopped
  Fresh rosemary 1⁄2 Teaspoon, finely chopped
  Cream sherry 2 Tablespoon
Directions

MAKING
1. In a small bowl, whisk 1 teaspoon of the olive oil along with the vinegar, then add the shallot and whisk again thoroughly, also season the vinaigrette to taste with salt and pepper
2. In a bowl, put the greens together, then spoon the vinaigrette over the greens, and divide equally among 4 plates, later season the scallops with salt and pepper
3. In a large, nonstick skillet, heat the remaining olive oil, then add in the scallops and cook for about 2 minutes on both sides, cook till the scallops are pink in the center, now remove it and keep warm
4. In the skillet, add the butter and, when the butter melts, then add the nuts, and
cook for 1 minute, keep stirring properly
5. In the same skillet, add the cranberries, sliced shallot, rosemary, and sherry, and cook for 1 minute
6. On top of each plate, place the greens and then arrange 3 scallops , and spoon the cranberry-nut mixture around each salad and serve immediately

SERVING
7. Serve with a sauce of your choice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Scallop
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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