Print
Email
Add a photoServings: 2
Ingredients
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. sherry vinegar
- 1 tsp Dijon mustard
- 1 sm bunch pepper cress washed, spun dry (or possibly arugula or possibly watercress)
- 1 c. small pea shoots
- 1 c. pea-pod flowers (optional)
- 2 sm beets peeled, and sliced very thinly on a mandoline Chive flowers for garnish (optional)
- 8 ounce sugar snap peas trimmed
- 1 bn French radishes trimmed
- 4 Tbsp. unsalted butter
- 1 Tbsp. water
- 1 lb sea scallops zest and juice of 1/2 orange Fine sea salt to taste Freshly-grnd black pepper to taste
Directions
- Make the Salad: In a large bowl, whisk to combine oil, vinegar, mustard, salt, and pepper. Add in pepper cress, pea shoots, and flowers, but don't toss to coat. Set aside.
- Prepare the peas and radishes: Bring a small saucepan of water to a boil. Add in peas, and blanch for 2 min. With a slotted spoon, remove from pot, and set aside. Blanch radishes for 2 min, and add in to snap peas. Heat 2 Tbsp. of butter in a medium skillet over medium heat. Add in 1 Tbsp. water, the peas, and radishes. Cook till water evaporates and butter coats vegetables, about 2 1/2 min. Season with salt and pepper.
- Meanwhile, cook the scallops: Heat a large nonstick skillet over medium-high heat. Season scallops with salt. Working in batches if necessary so as not to crowd pan, sear scallops till golden, 2 to 3 min per side. Transfer to a platter to keep hot. Season second side with salt and pepper. To the warm pan, add in remaining 2 Tbsp. butter and the orange zest and juice. Cook till butter is melted and flavors are combined, about 1 minute. Pour sauce over scallops.
- Toss the salad. Arrange scallops, salad, and sauteed vegetables on dinner plates. Serve immediately.
- This recipe yields 2 to 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 2 servings | |
| Calories 462 | |
| Calories from Fat 385 | 83% |
| Total Fat 43.74g | 55% |
| Saturated Fat 17.47g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 100mg | 4% |
| Potassium 527mg | 15% |
| Total Carbs 15.25g | 4% |
| Dietary Fiber 5.2g | 17% |
| Sugars 8.99g | 6% |
| Protein 4.58g | 7% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
