Scallops with Sicilian Orange Salad

October 2006
Scallops with Sicilian Orange Salad

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This dish is great as an appetizer (one scallop per plate) or as a main (about three scallops per person).

Makes: 12 servings

Prep: 10 mins

Cook: 5 mins

  • 12 sea scallops, trimmed of connective tissue
  • Extra-virgin olive oil (EVOO), for liberal drizzling
  • 3 navel oranges, peeled and sliced into 12 rounds
  • 1 sprig fresh oregano, leaves stripped and finely chopped (about 2 teaspoons)
  • 2 tablespoons flat-leaf parsley, finely chopped (about a palmful)
  • 3 scallions, finely chopped
  • Salt and freshly ground pepper
  1. Pat the scallops dry. Heat a nonstick skillet over medium-high heat until hot. Add a drizzle of EVOO to the pan, then, using a paper towel, spread the olive oil around the pan. Add the scallops and cook, without moving, until caramelized, about 3 minutes. Turn and cook for about 2 minutes.
  2. Arrange the orange slices on a platter and top with the oregano, parsley and scallions; season to taste with salt and pepper. Drizzle EVOO over the oranges and top each with a scallop.