• Seared Scallops


    Seared Scallops

    by Trina Kaufman, Delicious Living
    Recipe Category All Recipes, Main Dishes
    Author Christine Andrew


    • 2 small yellow onions
    • 4 tablespoons cold water, divided
    • 2 tablespoons white or regular balsamic vinegar
    • 3 cups (packed) baby arugula
    • 1/2 pound large sea scallops, patted dry
    • 1/2 ounce crumbled goat cheese


    • Cut onions into quarters; then thinly slice or dice small.
    • In a large, heavy skillet, heat 2 tablespoons oil over medium heat.
    • Add onions and cook, stirring often, until golden and very soft, 15-25 minutes.
    • Reduce heat to medium-low if they start cooking too quickly.
    • Deglaze pan with balsamic vinegar.
    • Season to taste with sea salt and freshly ground black pepper.
    • Remove from heat and fold in arugula.
    • Sprinkle scallops with salt and pepper.
    • Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1-2 minutes per side.
    • Mound arugula mixture onto plates.
    • Top with scallops and goat cheese.
    • Serve with roasted potatoes, quinoa, or brown rice.