Shaved Salad with Seared Scallops (More...Test Kitchen p. 326)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place scallops on clean dish towel, then top with second clean dish towel and gently press to dry. Let scallops sit between towels at room temperature for 10 minutes.

Step 2

Meanwhile, gently toss jicama, mango, cucumbers, mesclun, radishes, shallot, and jalapeno in large bowl, then arrange attractively on individual plates.

Step 3

Line large plate with double layer paper towels. Sprinkle scallops with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well brown, 1 1/2-2 minutes. Using tongs, flip scallops and continue to cook until sides of scallops are firm and centers are opaque, 30-90 seconds longer. Transfer scallops to prepared plate. Wipe out skillet with paper towels and repeat with 1 tablespoon oil and remaining scallops.

Step 4

Divide scallops evenly among salad on prepared plates. Whisk honey, lime zest and juice, and remaining 1/2 teaspoon salt together in bowl. Whisking constantly, slowly drizzle in remaining 1/4 cup oil until emulsified. Drizzle salad and scallops with dressing, then sprinkle with cilantro and pepitas. Serve.