Seared scallops on tender greens

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10 min


2 servings

* PLUS Cooking time: 6 minutes
Seared scallops on tender greens


  • 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


  • 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.

Crown arugula or your favourite lettuce with cumin-scented scallops; finish with deglazed wine sauce and you’re all set for a celebration.