Seared Scallops over a Baby Arugula Salad Recipe Video

Chef Jesse Jones visits Melody Kettle's kitchen to cook Seared Scallops over a Baby Arugula Salad gently tossed in a southern cider dressing.

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings1
CuisineCourse
TasteMain Ingredient
Interest GroupHealthy,

Ingredients

 Vinaigrette dressing1 1⁄2 Tablespoon
 Shallots1 1⁄2 Tablespoon, chopped finely
 Thyme1 Tablespoon, freshly cut
 Brown sugar1 Teaspoon
 Apple cider vinegar1⁄4 Cup (4 tbs)
 Apple juice1⁄4 Cup (4 tbs)
 Grapeseed oil1 1⁄4 Cup (20 tbs)
 Baby arugula1 1⁄2 Cup (24 tbs)
 Kosher salt1 Tablespoon
 Apples1⁄4 Cup (4 tbs), cubed
 Oil2 Tablespoon
 Scallops6 Medium, dry
 Seasoning mix1 1⁄2 Tablespoon
 Thyme sprigs1 Medium
 Butter1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3166 Calories from Fat 2857

% Daily Value*

Total Fat 323 g497.3%

Saturated Fat 38.8 g193.8%

Trans Fat 0 g

Cholesterol 87.7 mg

Sodium 7357.7 mg306.6%

Total Carbohydrates 41 g13.8%

Dietary Fiber 3.8 g15%

Sugars 15.1 g

Protein 31 g61.4%

Vitamin A 45.3% Vitamin C 107.1%

Calcium 17.1% Iron 24.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. For the baby arugula salad dressing: Add the vinegrarette, shallots, thyme, brown sugar, apple cider vinegar, apple juice and grape seed oil to a blender and blend.
2. Next, add a dash of kosher salt and mix.
3. Add the baby arugula to a bowl and top with 1 1/2 tablespoon of dressing and 1 dash of kosher salt.
4. Add apples and toss.
4. For the scallops- Add seasoning to the scallops.
5. Heat a pan with 2 tablespoons of oil.
6. Add the scallops to the pan and cook for 2 minutes and turn to cook other side.
7. Next, add the butter and thyme to the pan and baste the scallops.
8. Remove from heat and place the scallops on a tissue to soak out extra oil.

FINALIZING
9. Plate the arugula salad, top with scallops, add a dash of lemon juice and lemon zest.
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