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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.
  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

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.

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

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 3.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3166 Calories from Fat 2857

% Daily Value*

Total Fat 323 g497.3%

Saturated Fat 38.8 g193.8%

Trans Fat 0 g

Cholesterol 87.7 mg29.2%

Sodium 7357.7 mg306.6%

Total Carbohydrates 41 g13.8%

Dietary Fiber 3.8 g15%

Sugars 15.1 g

Protein 31 g61.4%

Vitamin A 45.3% Vitamin C 107.1%

Calcium 17.1% Iron 24.2%

*Based on a 2000 Calorie diet

Seared Scallops Over A Baby Arugula Salad Recipe Video