Servings: 2 as a main course
In this streamlined dinner salad, the scallops are seared on very high heat so the outside browns and the inside remains juicy. For best results, look for “dry” scallops, not ones marked “water added,” and remove the tough tabs of muscle with your fingers. A couple of minced anchovies and a tablespoon of rinsed capers would give the salad a briny touch.
Finish the meal on a sweet note with Creamy Lemon Parfaits.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is become my favorite way to make scallops. I absolutely love this recipe. It's oddly both light and substantial, with excellent flavors.
Loved this one. I did not have all the right ingredients for the salad, but wow this is a save and a must do again. Delicious and easy
I love this so much, I fix it whenever I need to pamper or reward myself. It is fast, luxurious, and delicious. THE way to cook scallops and the potatoes make it substantial enough for a main. Highly recommend.
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?