SEARED SCALLOP SALAD WITH SNAP PEAS AND RADISHES
PG tested
This elegant dinner salad pairs sweet and tender scallops with fresh spring vegetables. They’re tossed in a simple vinaigrette with mesclun, a mix of young salad greens that include chervil, arugula, leafy lettuces and endive.
12-ounces large sea scallops, tendons removed
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil, divided
6-ounces sugar snap peas, strings removed, halved crosswise
4 cups mesclun
4 radishes, trimmed and sliced thin
1 shallot, sliced thin ½ teaspoon table salt
⅛ teaspoon pepper Place scallops on large plate lined with clean dish towel. Place a second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.
Meanwhile, combine vinegar and mustard in large bowl. Whisking constantly, drizzle 2 tablespoons oil into vinegar mixture in slow, steady stream. Add snap peas, meslun, radishes and shallot and toss gently to coat.
Divide salad among individual plates or transfer to a serving platter.
Sprinkle scallops with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking.
Add scallops in a single layer, flat side down, and cook, without moving, until well browned, 1½-2 minutes. Flip scallops and continue to cook until sides of scallops are firm and centers are opaque, 30-90 seconds.
Arrange scallops over salad, and serve.
Serves 2.
— “The Complete Cooking for Two Cookbook, 10th Anniversary” by America’s Test Kitchen (April 2024, $40)