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Seared Scallops Over A Baby Arugula Salad

Chef Jesse Jones visits Melody Kettle's kitchen to cook Seared Scallops over a Baby Arugula Salad gently tossed in a southern cider dressing.
Ingredients
  Vinaigrette dressing 1 1⁄2 Tablespoon
  Shallots 1 1⁄2 Tablespoon, chopped finely
  Thyme 1 Tablespoon, freshly cut
  Brown sugar 1 Teaspoon
  Apple cider vinegar 1⁄4 Cup (4 tbs)
  Apple juice 1⁄4 Cup (4 tbs)
  Grapeseed oil 1 1⁄4 Cup (20 tbs)
  Baby arugula 1 1⁄2 Cup (24 tbs)
  Kosher salt 1 Tablespoon
  Apples 1⁄4 Cup (4 tbs), cubed
  Oil 2 Tablespoon
  Scallops 6 Medium, dry
  Seasoning mix 1 1⁄2 Tablespoon
  Thyme sprigs 1 Medium
  Butter 1 Tablespoon
Directions

MAKING
1. For the baby arugula salad dressing: Add the vinegrarette, shallots, thyme, brown sugar, apple cider vinegar, apple juice and grape seed oil to a blender and blend.
2. Next, add a dash of kosher salt and mix.
3. Add the baby arugula to a bowl and top with 1 1/2 tablespoon of dressing and 1 dash of kosher salt.
4. Add apples and toss.
4. For the scallops- Add seasoning to the scallops.
5. Heat a pan with 2 tablespoons of oil.
6. Add the scallops to the pan and cook for 2 minutes and turn to cook other side.
7. Next, add the butter and thyme to the pan and baste the scallops.
8. Remove from heat and place the scallops on a tissue to soak out extra oil.

FINALIZING
9. Plate the arugula salad, top with scallops, add a dash of lemon juice and lemon zest.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
1

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