Crown arugula or your favourite lettuce with cumin-scented scallops; finish with deglazed wine sauce and you’re all set for a celebration.
Seared scallops on tender greens
This article has not been rated yet.
PREP TIME
10 min
Makes
2 servings
* PLUS Cooking time: 6 minutes
Ingredients
- 6 fresh large scallop
- 1 tsp cumin
- 1/2 tsp paprika
- Pinch salt
- 2 tbsp butter
- 1/3 cup white wine
- 2 cups arugula
- 1 plum tomato , diced
Instructions
- Tear off and discard any tough muscles from side of scallops. Pat dry with paper towels and place in a small bowl. Sprinkle with cumin, paprika and salt. Using your hands, gently toss to evenly coat.
- Heat butter in a large non-stick frying pan over medium-high heat. When hot, add scallops. Cook until golden, about 2 min per side. Add wine and reduce heat to medium-low. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Cover and continue cooking until scallops give some resistance when pressed, 2 to 3 more min.
- Meanwhile, place arugula on 2 plates. Scatter with tomatoes and top with scallops. Increase heat and boil liquid in pan until reduced by half, about 2 more min. Drizzle over scallops and greens.
Nutrition (per serving)
- Calories
- 239,
- Protein
- 20 g,
- Carbohydrates
- 7 g,
- Fat
- 13 g,
- Fibre
- 2 g,
- Sodium
- 595 mg.
