Seared Sea Scallops with Cranberries and Hickory Nuts

Healthycooking's picture

Dec. 28, 2011

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
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 216Calories from Fat 109

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 249 mg10.38%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet