Pan-Seared Scallops with Tangerine
This recipe hits hot and cold elements, and provides the crunch of beans and nuts.
Serves 4
4 tangerines, peeled, white pith removed, cut into sections
12 large sea scallops
1 Tbsp. canola oil
¼ tsp. sugar
salt and pepper, to taste
½ lb. haricots vert or French green beans, trimmed and blanched
2 bunches of watercress (about 10 oz.)
2 Tbsp. hazelnuts, chopped and toasted
TANGERINE VINAIGRETTE
6 tangerines, zested and juiced
1 Tbsp. white wine vinegar
2 Tbsp. Dijon mustard
2 tsp. honey
½ c. extra virgin olive oil
salt and pepper, to taste
Combine tangerine juice, zest, vinegar, mustard, and honey in a small bowl.
In a slow, steady stream, whisking constantly, drizzle in olive oil until mixture is thick and emulsified. Or, use a sealed jar, adding all of the ingredients and shaking vigorously.
Make the tangerine vinaigrette and set aside. Using a sharp knife, cut between tangerine membranes to release segments. Heat 1 tablespoon canola oil in heavy, large skillet over medium heat. Sprinkle scallops with salt, pepper, and ¼ tsp. sugar. Add to skillet and cook 3 minutes. Turn over and cook until almost opaque in center, about 2 minutes longer. Place the watercress and the haricots vert in a large bowl. Drizzle enough dressing to coat the leaves, season with salt and pepper. Divide this mixture evenly between four plates. Place 3 scallops around border of each plate. Divide the tangerine segments and toasted hazelnuts evenly among the plates. Serve immediately.
www.midwesthomemag.com
