Grilled Scallops With Spring Greens Recipes
PAN-GRILLED SCALLOPS ON GREEN GAZPACHO
Steps:
- To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern.
- In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.
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- Heat 2 tablespoons oil in a large skillet over medium-high. Season scallops to taste with salt and pepper, and add scallops to skillet. Cook until browned on the bottom, 2 to 3 minutes. Turn scallops, and add butter, whole garlic cloves, and thyme sprigs to skillet. Cook, basting scallops with butter, until browned on the other side and just opaque throughout, 2 to 3 more minutes. Transfer to a warm plate, and pour butter on top; keep warm. Wipe out skillet with paper towels.
- Add remaining 2 tablespoons oil to the same skillet, and heat over medium-high. Add sugar snap peas and thinly sliced garlic, and cook, stirring occasionally, until peas are crisp-tender and garlic is softened, about 2 minutes. Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes. Stir in lemon juice, and season to taste with salt and pepper. Transfer to a platter, and top with scallops and butter. Discard thyme sprigs and whole garlic cloves before serving.
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- When oil begins to smoke, turn the heat to medium high, and place scallops about 1 inch apart in the pan.
- When they brown on one side (about 1.5 minutes), flip them over and finish browning the other side for another brief sear.
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