Seared Scallops With Tomato Salad
A perfectly seared scallop needs little more to taste complete. A squeeze of lemon is sufficient, but if you want a stellar partner to balance the sweet saline bite of caramelized sea scallops, make this tomato salad of tomato salads dressed with an acidic, savory vinaigrette inspired by mignonette, the classic accompaniment to raw oysters. It’s dotted with minced shallot to carry tomatoes and earthy spring mix — and scallops, of course — to umami heights.
Ingredients
- 2ripe roma tomatoes, quartered and thinly sliced
- salt
- 2 tablespoonsred wine vinegar
- 1 tablespoonfinely minced shallots
- 1 tablespoonfinely minced jalapeño
- ½ teaspoonsoy sauce
- mild oil, such as canola, vegetable or grapeseed
- ½ poundlarge dry sea scallops, tough side muscles removed
- 4 cupsloosely packed spring mix or arugula
Directions
- 1
In a colander or sieve placed over a mixing bowl, toss the tomatoes with a pinch of salt and set aside to drain, about 30 minutes. Discard the liquid. Or, keep it and add a splash of it to a martini later.
- 2
To a small jar with a lid, add the vinegar, shallots, jalapeño, soy sauce and a pinch of salt. Set aside to mellow out, at least 10 minutes and up to 30 minutes. Add 2 tablespoons of oil, seal the jar and shake well to combine. Set aside until ready to dress the salad.
- 3
Pat the scallops dry and season with salt. Heat a large skillet over medium-high until hot. Add enough oil to lightly coat the bottom. When a wisp of smoke rises, place the scallops where the oil has pooled. Cook, without touching, until deeply golden brown on the bottoms, 2 to 3 minutes. Reduce the heat if needed. Flip and cook the second sides briefly until lightly golden, 30 seconds to 1 minute. Transfer the scallops to a plate and drizzle with some of the vinaigrette.
- 4
In a mixing bowl, toss the tomatoes and spring mix with 1 tablespoon of the reserved vinaigrette. Taste and add more salt and vinaigrette as desired. Divide the salad among serving plates, piled high, and top with the scallops. Any leftover vinaigrette keeps in the refrigerator for up to a week.