Seared Scallops With Vegetable Confetti
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 medium
Zucchini1 large
Yellow Bell Pepper2 cups
Water1 cup
Sugar1 tbsp
Olive Oil2 tsps
Lemon Juice (fresh)1 cup
White Wine (dry)2 tbsps
Unsalted ButterDirections:
1
Prepare vegetables: Cut beans and scallions crosswise into 1/4-inch pieces and transfer to a bowl
2
Cut zucchini and bell pepper into 1/4-inch dice and add to bean mixture
3
In a 3-quart saucepan bring water and sugar to a boil
4
Blanch vegetables 30 seconds in sugar water and drain in a sieve
5
In a bowl stir together vegetables, oil, and salt and pepper to taste and cool
6
Vegetables may be prepared 1 day ahead and chilled, covered
7
Bring vegetables to room temperature before proceeding
8
Add lemon juice to vegetables, tossing to combine
9
Cut beans and scallions crosswise into 1/4-inch pieces and transfer to a bowl
10
Cut zucchini and bell pepper into 1/4-inch dice and add to bean mixture
11
In a 3-quart saucepan bring water and sugar to a boil
12
Blanch vegetables 30 seconds in sugar water and drain in a sieve
13
In a bowl stir together vegetables, oil, and salt and pepper to taste and cool
14
Vegetables may be prepared 1 day ahead and chilled, covered
15
Bring vegetables to room temperature before proceeding
16
Add lemon juice to vegetables, tossing to combine
17
Make scallops: Remove tough muscle from side of each scallop if necessary and horizontally halve each scallop to form 2 rounds
18
Pat scallops dry and season with salt and pepper
19
In a 10-inch skillet heat 1/2 tablespoon oil over moderately high heat until hot but not smoking
20
Arrange half of scallops in skillet, without crowding, and sauté until golden and just cooked through, about 15 seconds on each side
21
Transfer scallops to a plate and keep warm, covered
22
Wipe skillet clean and repeat procedure with remaining 1/2 tablespoon oil and scallops
23
To drippings remaining in skillet add wine, butter, lemon juice, and any juices that have accumulated from scallops on plate and simmer, stirring and scraping up brown bits, until reduced to about 1/4 cup
24
Divide vegetables, mounding them, among 6 plates and top with scallops
25
Spoon 2 teaspoons sauce over each serving and sprinkle with chives
26
Remove tough muscle from side of each scallop if necessary and horizontally halve each scallop to form 2 rounds
27
Pat scallops dry and season with salt and pepper
28
In a 10-inch skillet heat 1/2 tablespoon oil over moderately high heat until hot but not smoking
29
Arrange half of scallops in skillet, without crowding, and sauté until golden and just cooked through, about 15 seconds on each side
30
Transfer scallops to a plate and keep warm, covered
31
Wipe skillet clean and repeat procedure with remaining 1/2 tablespoon oil and scallops
32
To drippings remaining in skillet add wine, butter, lemon juice, and any juices that have accumulated from scallops on plate and simmer, stirring and scraping up brown bits, until reduced to about 1/4 cup
33
Divide vegetables, mounding them, among 6 plates and top with scallops
34
Spoon 2 teaspoons sauce over each serving and sprinkle with chives