Last night was New Year's Day 2013. And what did we have for dinner? Seared Scallops over Citrusy Greens for starters. A new year's day treat with very little guilt.
I've been thinking about the citrusy dressing I would make for this dish for a few days now. I've also been debating whether or not to sauté the scallops in butter or olive oil. Likewise, I've been pondering what fun salad fixings I should include in the mix.
I settled on this combination of mache, spinach, hearts of palm and clementines tossed in an orange and lemon citrus vinaigrette with just a bit of brown mustard, sherry vinegar and salt and pepper. I seared the scallops in butter, salt and pepper. The key here is to sear them long enough so that they cook through all the way. Get them nice and browned all over.
I liked it. I liked it a lot. I usually start my new year's resolution to eat reasonably healthier on January 2. This year, however, I started on January 1st at about 9 pm.
Now keep in mind that New Year's day for me is a time for reflection. This year is no different. I learned over the past 365 days that little changes can make a bigger difference than you think at just the time when you need it most. You can do something you love without doing a complete and dramatic 360. Starting and continuing to pursue this blog didn't really change my career path. But yet, it was life changing. Suddenly, there was this creative outlet that I desperately needed for me and only me. My pet project, a hobby, a little tiny passion. That is a good thing. And I am happier for it.
I hope you have some little tiny passion too. If you don't, get one. Happy New Year.
Seared Scallops with Citrusy Greens
Author: Julie du Pont
Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Ingredients
- 2 tbsp olive oil
- 8 large scallops
- 3 cups mache
- 4 cups spinach
Citrus Vinaigrette
- 1/4 cup olive oil
- 1 tbsp orange juice (no pulp)
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 2 tsp brown mustard
- Salt and pepper to taste
Instructions
- Combine the olive oil, orange juice, lemon juice and vinegar. Whisk in the mustard and salt and pepper.
- Meanwhile, melt butter in a saute pan until it begins to sizzle and slightly brown.
- Add the scallops and saute for 3 minutes, flip and saute for 3 minutes more. Then gently brown the sides of the scallops for one minute.
- Dish out the salad and place 2 scallops on each plate.
Julie du Pont is a Darien resident, mom and lawyer. She blogs about food and entertaining at weekend table. and on Darien Patch. See also the "Darien Food Blogs" and "Darien Food & Drink" topics pages.
