I don’t think I could ever get tired of eating scallops. Just writing this makes me want to make this easy salad again and again and again. Light plump bites, sprinkled with just a touch of salt flakes and a grind of pepper served over a fresh salad. The beauty of this dish is the scallops can be served either warm straight from the pan or chilled. Delicious either way.
The dressing with a hint of fresh ginger and squeeze of lime is the perfect compliment.
Because we are now living inland it’s not easy to find scallops that haven’t been soaked in a phosphate solution to preserve and whiten them. Even if you can find those rare ‘virgin’ scallops they are hugely expensive. The soaked scallops are called ‘wet’ scallops for good reason as when seared they disperse all that retained liquid making it almost impossible to get that wonderful brown surface crust. I’ve found an easy compromise is to toss them first in rice flour.
The seasoned flour clings to the surface allowing for a very light crusty golden finish. Scallops need very little cooking time, so be careful not to turn these heavenly morsels into rubbery pucks. Make sure the butter is hot. Sear quickly on one side then the other then drizzle the wine over all, cover the pan and turn off the heat. That’s it!
- 12-14 large scallops
- 2 tbsp rice flour
- 1-2 tbsp unsalted butter
- ¼ cup white wine
- 4 cups fresh greens
- 2 tbsp fresh grated ginger
- 2 tbsp rice wine vinegar
- 2 tbsp soya sauce
- 2 tbsp chopped green onions
- 1 tsp sesame oil
- 1 lime, zested and juiced
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- In a small bowl, combine ginger, vinegar, onions, sesame oil, lime juice and zest.
- Whisk in the olive oil in a steady stream, season with salt and pepper to taste and set dressing aside while you prepare the scallops.
- Season the rice flour with a generous grind of salt and pepper.
- Toss the scallops in the flour to coat well.
- Heat the butter in a saucepan large enough to hold all the scallops without crowding.
- When butter begins to bubble and brown drop in the scallops and quickly sear, then sear on flip side.
- Add wine to pan, bring the liquid quickly back to a simmer.
- Place the lid on the pan, turn off the heat, leaving the pan on the stove. There should be enough heat to finish cooking the scallops and infuse with a hint of wine.
- Plate your greens.
- Drizzle with some of the dressing. The remainder of the dressing will keep well in the refrigerator for future salads.
- Divide the scallops over the greens, spooning some of the buttery wine sauce over all.
- Add a sprinkle of salt flakes and freshly cracked pepper and serve.
- This salad is delicious served warm or chilled.