Seared Scallops With Mache, Pumpkin Seeds And Apple Cider Vinaigrette
serves 4-6
The scallops' large size makes them perfect for a quick and elegant dinner; decrease the portion size to 2 scallops per person to make this a first course.
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon apple cider
2 teaspoons honey
1 teaspoon sea salt
5 tablespoons canola oil
12 large sea scallops
1/2 cup dry white wine
1/2 pound mâche, cleaned and dried
2 cups grape tomatoes, halved
1/2 cup toasted pumpkin seeds
prep: 10 minutes
total: 25 minutes
large non-reactive bowl
whisk
large sauté pan with lid
tongs
large bowl
1. In a large, non-reactive bowl, mix together the apple cider vinegar, Dijon mustard, apple cider, honey and salt. Drizzle 3 tablespoons of the canola oil into the apple cider and Dijon mixture and whisk until it emulsifies.
2. In a large skillet, heat the remaining canola oil over medium-high heat. Generously season the scallops all over with salt and pepper. When the oil is hot and shimmering, gently put the scallops into pan. Do not touch or move the scallops until the edges have turned light brown and the bottom is caramelized, 3-5 minutes. Turn the scallops over and cook for 4 minutes more, until the bottom edges are browned. Add the white wine to the pan, cover and remove the pan from the heat to finish cooking, 4 minutes.
3. Meanwhile, toss the mâche with the apple cider vinaigrette to coat and then add in the halved grape tomatoes.
4. Prepare the four plates with a pile of mâche and tomato salad and top with 3 of the seared scallops each, and a sprinkling of the toasted pumpkin seeds.
