Go Back

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.