Citrus Scallops

Johnny has started his classes again for grad school this semester. That means, twice a week, I am left to my lonesome. This is one of my favorite dishes to make for one. I've made it before for the two of us and he loved it as well. I found it in a Good Housekeeping magazine and it is a keeper. The recipe suggests that you serve with a side of couscous. Buying the instant kind is a cheap and easy way to add a side. 


I know it can be discouraging to see all of these small measurements, but you really don't have to use them. It is, however, a nice guideline. Just experiment a little with what looks right, this will make all recipes easier to make (exception: baking requires exact proportions!) Please note my newest/favorite WS purchase: glass mixing bowls.


Citrus Scallops (serves 2)

Ingredients

• 1 lemon
• 1 lime
• 6 sea scallops/person, rinsed
• 3 teaspoons olive oil
• 1 shallot
• 1 teaspoon Dijon mustard
• lettuce (I prefer baby greens or arugula with this recipe)
• 1/4 cup fresh parsley leaves, chopped

1. From the lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons of juice. From the lime, grate 1/4 teaspoon peel and squeeze 1 tablespoon of juice. Set juices aside. 

2. In a small bowl, combine peels, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

3. Rinse scallops under slowly running water. Pat dry on a paper-towel-lined plate. Sprinkle one side with citrus-peel mixture.

4. Finely chop 1/2 of a shallot. Set aside.

5. In a nonstick skillet, heat 2 teaspoons of the olive oil over medium heat. Add scallops. Cook 3-4 minutes on each side, until opaque throughout. Once you put any meat on its heat source, leave it alone! That will give you the nice sear you see on the top three. When the scallops are finished cooking, set aside and cover to keep warm.

6. Turn the heat to low. Add 1 teaspoon olive oil and shallot. Cook 3 minutes or until tender.

7. Stir in Dijon mustard and citrus juices, scraping up the browned bits; cook one minute. If there does not appear to be enough olive oil to coat the lettuce, add more now.

8. Toss the sauce with the greens, place on plate.

9. Top the lettuce with scallops and chopped parsley. Enjoy!