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

Name: Shaved Salad with Seared Scallops (More...Test Kitchen p. 326)
Prep time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds large sea scallops, tendons removed; 1 pound jicama, peeled and shaved into ribbons; 1 mango, peeled, pitted, and sliced thin; 3 Persian cucumbers or 8 ounces English cucumber, shaved lengthwise into ribbons; 4 ounces (4 cups) mesclun; 2 radishes, trimmed and sliced thin; 1 shallot, sliced thin; 1 jalapeno or serrano chile, stemmed, halved, seeded, and sliced crosswise; 1 teaspoon sea salt, divided; 1/4 teaspoon black pepper; 6 tablespoon extra-virgin olive oil, divided; 1 tablespoon honey; 2 teaspoons grated lime zest; 1/4 cup lime juice (2 limes); 1/4 cup fresh cilantro or parsley leaves; 3 tablespoons roasted pepitas or sunflower seeds

4 steps

Prep:45min

Updated at: Wed, 16 Aug 2023 17:12:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories428.5 kcal (21%)

Total Fat23.3 g (33%)

Carbs33.6 g (13%)

Sugars15.8 g (18%)

Protein23.4 g (47%)

Sodium1054.7 mg (53%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundssea scallops

large, tendons removed

1 poundjicama

peeled and shaved into ribbons

1mango

peeled, pitted, and sliced thin

3Persian cucumbers

s English cucumber, shaved lengthwise into ribbons

4 ouncesmesclun

2radishes

trimmed and sliced thin

1shallot

sliced thin

1jalapeno chile

or serrano, stemmed, halved, seeded, and sliced crosswise

1 teaspoonsea salt

divided

¼ teaspoonblack pepper

6 tablespoonextra-virgin olive oil

divided

1 tablespoonhoney

2 teaspoonsgrated lime zest

¼ cuplime juice

¼ cupfresh cilantro leaves

or parsley

3 tablespoonsroasted pepitas

or sunflower seeds

Instructions

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.