Tuesday, March 17, 2009

Pan-Seared Scallop Salad with Crispy Tomato

This was a thrown together lunch that turned out way better than expected. JG and I seared bay scallops -- the small ones about the size of a thumb joint -- and dropped them on a a handful of greens with a little vinaigrette with crispy tomatoes in lieu of bacon. The tomato bits were actually a really disappointing tomato we diced for dinner the night before but it was too mealy so we threw it in the toaster oven. There's a post coming on that, but we didn't measure anything, so we've got to recreate it to figure out the ratios.
Recipe: Pan-Seared Scallop Salad with Crispy Tomatoes
I used arugula and sorrel from my garden [which are spicy and tart, respectively], but spring mix would work just fine. Either have one person do the salad while another cooks the scallops or do the salad first, because you want to throw the scallops on the greens as soon as they're done.
Serves 4

2 Tbs white basalmic or white wine vinegar
pinch salt
pinch fresh ground black pepper
2 Tbs extra virgin olive oil
1/4 lb or four heaping handfuls of mixed greens (see header)

1 Tbs olive oil
1/2 lb bay scallops or 2 diver scallops, each cut into eighths
salt and pepper

2 tsp crispy tomatoes

Whisk vinegar, salt and pepper until salt dissolves. Whisk in olive oil and toss with salad greens, then divide greens evenly among four plates or bowls.
In cast iron or non-stick skillet, heat an additional tablespoon olive oil over medium-high heat. Add bay scallops or diced diver scallops, sprinkle with a little salt and pepper, and sear until nutty brown ~1.5 minutes. Turn over with spatula or tongs and sear [an]other side ~1.5 minutes more.* Divide evenly among plates and sprinkle with tomato crispies.

Tomato Crispies
Set oven (or toaster oven) to 200F. Seed and dice one tomato. Drizzle with olive oil and toss to coat (or spray with cooking spray). Spread in a single even layer on a foil-lined pan and bake 6-8 hours or until crispy.
These taste fantastic and keep indefinitely in the fridge, but one tomato only yields 2 tsp, so I highly recommend doing a lot more than one at a time. Plus, it's a great use for lackluster toms.

* I highly recommend deglazing the stuck bits with a splash of white wine and saving the remaining sauce. It's a little strong for a salad, but it'll taste great on a poached egg.

1 comment:

  1. YUM...crispy tomatos sound like the perfect thing to make on a cold foggy SF day (probably tomorrow) when I'll want the oven on all day. Can't wait to try.

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