Seared Scallops With Tomato Salad

Seared Scallops With Tomato Salad

2 servings
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

  • ripe roma tomatoes

    quartered and thinly sliced

    2
  • salt
  • red wine vinegar
    2 tbsp
  • finely minced shallots
    1 tbsp
  • finely minced jalapeño
    1 tbsp
  • soy sauce
    ½ tsp
  • mild oil

    such as canola, vegetable or grapeseed

  • large dry sea scallops

    tough side muscles removed

    ½ lb
  • loosely packed spring mix or arugula
    4 c

Directions

  1. 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. 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. 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. 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.

Seared Scallops With Tomato Salad

Seared Scallops With Tomato Salad

5.0(75)30 min2 servings122 cal

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Ratings & Reviews

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Based on 75 ratings

cooking.nytimes.com
5.0(75 reviews)
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About this Recipe

Craving a restaurant-quality seafood dinner that comes together effortlessly? This Seared Scallops With Tomato Salad delivers an elegant and utterly delicious weeknight meal for two, all without the fuss.

The magic lies in the exquisite balance: perfectly seared sea scallops offer a sweet, saline bite, beautifully contrasted by a vibrant tomato salad. Inspired by a classic mignonette, the dressing features an acidic, savory vinaigrette with minced shallot, elevating the fresh tomatoes and spring mix to umami heights alongside the succulent scallops.

You're in for a truly delightful experience. Each forkful brings together the caramelized exterior and tender interior of a large dry sea scallop with the bright acidity of quartered and thinly sliced roma tomatoes. The vinaigrette, a compelling blend of red wine vinegar, shallots, jalapeño, and soy sauce, provides a savory counterpoint that perfectly complements the scallops and earthy spring mix. This satisfying main course yields two servings, each a light yet flavorful 122 calories, making it an ideal quick dinner.

While this recipe shines as is, you have options. If spring mix isn't on hand, arugula makes an excellent substitute, adding a peppery kick. For the searing, any mild oil like canola, vegetable, or grapeseed will work beautifully. You can also adjust the heat by reducing or omitting the finely minced jalapeño from the dressing, if preferred.

This Seared Scallops With Tomato Salad is the quintessential quick seafood dinner for a special weeknight or a relaxed weekend meal for two. Serve it simply as a standalone main course, letting the sweet scallops and vibrant salad take center stage.

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