The hubby had been putting in an obscene amount of hours at work, so I decided to cook him a special date night dinner. I just had no idea what. I headed to the nearest grocery store, which this day just happened to be Whole
Typically, because the prices at Whole Foods can be obscene, I base what fish or meat I buy on price, favoring items that are on sale (often, if there is a sale on chicken breast or ground buffalo, I will purchase several portions and freeze for later). On this particular day, however, walking past the fish counter, my eyes were immediately drawn to the large, succulent scallops. Not on sale. And not cheap. I tried to pass them by, looking over the other seafood and meat options to come up with a plan. But nothing was as good as the scallops. I stood a moment before the counters, putting off the inevitable, and then I spent $25 on 8 scallops. Ouch.
Of course, I still didn’t have a recipe. So I turned to the Epicurious app on my iphone to find a quick and healthy scallop recipe. I ended up with the Coriander Scallops with Orange-Ginger Dressing, a recipe originally from the March 2011 Bon Appétit issue. It was delicious! The orange and ginger tasted of spring, and I loved that it was healthy, light, and quick to make on a weekday night. A definite make again, although next time I’ll wait for when the scallops are a little less expensivo.
As always, I made minor revisions to the recipe (this time also because I simply forgot the coriander, so I cannot exactly call what I made “Coriander” Scallops…whoops). Below is what I did. Or check out the recipe on Epicurious.
Scallops with Orange-Ginger Dressing
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced peeled fresh ginger
- 8 sea scallops
- 1 tablespoon butter
- 4 cups mixed baby greens
- 1 navel orange, peel and pitch removed, cut between membranes into segments
1. For dressing, whisk orange juice, orange zest, white balsamic vinegar, olive oil, and ginger into a small bowl. Season with salt and pepper to taste. Put aside.
2. Rinse scallops and pat dry, making sure they are very dry. Sprinkle scallops with salt and pepper.
3. Heat butter in cast iron skillet over medium high heat. When hot, add scallops and cook until golden brown on the outside and just opaque in the center, about 1 ½ to 2 minutes per side. Be careful not to overcook, or the scallops will be rubbery!
4. Divide greens, orange segments, and scallops among 2 plates. Drizzle dressing and serve.