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Pan-Seared Sea Scallops




Source of Recipe


allfood.com


Recipe Introduction


Menu: Pan-seared sea scallops, couscous with herbs, spinach, radicchio, and orange salad, and warm sliced peaches with peach sorbet.

Heads Up:
Lucky for You - There are any number of ready-to-serve salad blends available. Use an Italian or European blend here if time runs short.
Makes 4 Servings

Menu Gameplan:
Step 1: pan-roast the peaches
Step 2: assemble the spinach, radicchio, and orange salad
Step 3: prepare the couscous with herbs
Step 4: cook the pan-seared sea scallops
Step 5: serve

Here's How to Make It in 20 Minutes:

Step 1: pan-roast the peaches

2 large ripe peaches
1 tablespoon butter
2 tablespoons brown sugar
1 cup peach sorbet, for serving

1. Peel and slice the peaches
2. Melt the butter in a medium saucepan. Add the sliced peaches and sprinkle with the brown sugar. Pan roast, tossing gently until they begin to caramelize, about 6 minutes. Remove the pan from the heat and keep warm, partially covered.

Step 2: assemble the spinach, radicchio, and orange salad

1 small head radicchio
1 teaspoon fennel seeds
2 tablespoons extra virgin olive oil
1 tablespoon sherry or red wine vinegar
1/4 teaspoon salt
5 ounces prewashed baby or flat-leaf spinach
1 cup orange slices
1/2 cup thin red onion slices

1. Tear the radicchio into bite-sized pieces. Crush the fennel seeds.
2. In a serving bowl, combine the olive oil, vinegar, fennel seeds, and salt. Add the spinach, radicchio, orange slices, and onion and toss. Refrigerate until serving time.

Step 3: prepare the couscous with herbs

2 cups water
1 box (5.7 ounces) flavored or plain couscous
2 tablespoons chopped fresh parsley, cilantro, or mint

1. Pour the water into a 1- to 2-quart saucepan, cover, and bring to a boil over high heat. Stir in the couscous. Cover and remove from the heat. Let stand for 5 minutes, until the water is absorbed.
2. Chop enough fresh parsley, cilantro, or mint to measure 2 tablespoons; reserve until just before serving.


Step 4: cook the pan-seared sea scallops

3 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1 pound sea scallops
1 tablespoon extra virgin olive oil
1/2 cup dry white wine

1. In a medium bowl, combine the flour, cumin, thyme, salt, and cayenne. Add the sea scallops and toss to coat.
2. In a nonstick skillet large enough to hold the scallops in a single layer without crowding, heat the olive oil and butter over medium-high heat. (If your skillet is not large enough to hold the scallops without crowding, use 2 skillets.) Add the scallops in a single layer and cook until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and divide among 4 serving plates; keep warm.
3. Add the wine to the skillet, increase the heat to high, and boil until reduced by half, about 3 minutes. Spoon the pan sauce over the scallops.

Step 5: serve

1. Divide the scallops among 4 plates.
2. Fluff the couscous with a fork, add the chopped herbs, and toss to combine. Add a serving of couscous to each of the dinner plates. Serve.
3. Grind fresh black pepper over the salad and place the bowl on the table.
4. When ready for dessert, divide the peach slices among 4 dessert bowls and top each serving with 1/4 cup of the peach sorbet. Serve immediately.


Ingredients Shopping List:
Ripe peaches
Peach sorbet
Radicchio
Fennel seeds
Prewashed baby or flat-leaf spinach
Orange slices (from the salad bar)
Red onion slices (from the salad bar)
Flavored or plain couscous
Fresh parsley, mint, or cilantro
Sea scallops
Fresh thyme
Dry white wine


Ingredients From Your Pantry:
Butter
Brown sugar
Extra virgin olive oil
Sherry or red wine vinegar
Salt
All-purpose flour
Ground cumin
Cayenne pepper
Freshly ground black pepper

F.Y.I:
"Because they are special and often pricey, sea scallops make a wonderful party dish or special-occasion dinner."
- minutemeals' Chef Marge

Nutrition Information Per Serving:
Pan-Seared Sea Scallop Menu
Single serving is 1/4 of the total menu, including dessert
CALORIES 503; PROTEIN 27g; CARBS 61g; TOTAL FAT 15g; SAT FAT 4g; CHOLESTEROL 47mg; SODIUM 758mg; FIBER 6g
26% of calories from fat