Seared scallops on tender greens
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- Prep Time10 min
- Total Time10 min
- Makes2 servings
Ingredients
6 fresh large scallop
1 tsp cumin
1/2 tsp paprika
Pinch salt
2 tbsp butter
1/3 cup white wine
2 cups arugula
1 plum tomato, diced
Instructions
Tear off and discard any tough muscles from side of scallops. Pat dry with paper towels and place in a small bowl. Sprinkle with cumin, paprika and salt. Using your hands, gently toss to evenly coat.
Heat butter in a large non-stick frying pan over medium-high heat. When hot, add scallops. Cook until golden, about 2 min per side. Add wine and reduce heat to medium-low. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Cover and continue cooking until scallops give some resistance when pressed, 2 to 3 more min.
Meanwhile, place arugula on 2 plates. Scatter with tomatoes and top with scallops. Increase heat and boil liquid in pan until reduced by half, about 2 more min. Drizzle over scallops and greens.
Nutrition (per serving)
Calories 239, Protein 20g, Carbohydrates 7g, Fat 13g, Fibre 2g, Sodium 595mg.
Crown arugula or your favourite lettuce with cumin-scented scallops; finish with deglazed wine sauce and you're all set for a celebration.
