Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad | America's Test Kitchen

Name: Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad | America's Test Kitchen
Total time: 40 min
Ingredients: 4 ounces baby spinach (about 5 1/3 cups lightly packed); 4 ounces watercress (or arugula), washed, dried, and stemmed (about 4 cups lightly packed); 3/4 cup sliced almonds; 1 1/2 pounds large sea scallops, (16 - 24 scallops) (see note), tendons removed (see illustration below); Salt and ground black pepper; 1 1/2 tablespoons vegetable oil; 3 tablespoons extra-virgin olive oil; 1/2 medium red onion, sliced thin; 1 teaspoon fresh thyme, minced; Table salt; 2 large oranges, cut into 1/4-inch pieces; 2 tablespoons sherry vinegar

www.americastestkitchen.com

For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

Keywords

Main Courses
Fish & Seafood
Weeknight

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Ingredients

4 ounces baby spinach (about 5 1/3 cups lightly packed)
4 ounces watercress (or arugula), washed, dried, and stemmed (about 4 cups lightly packed)
3/4 cup sliced almonds
1 1/2 pounds large sea scallops, (16 - 24 scallops) (see note), tendons removed (see illustration below)
Salt and ground black pepper
1 1/2 tablespoons vegetable oil
3 tablespoons extra-virgin olive oil
1/2 medium red onion, sliced thin
1 teaspoon fresh thyme, minced
Table salt
2 large oranges, cut into 1/4-inch pieces
2 tablespoons sherry vinegar