Scallops & Gorgeous Greens

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Scallops & Gorgeous Greens

Yield 4

ingredients

• 16 diver scallops, rinsed and dried well
• ½ teaspoon salt
• Freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 1 tablespoon champagne vinegar
• 1 small shallot, finely diced
• 2 tablespoons extra virgin olive oil, divided
• 3 ounces watercress
• 16 spears asparagus, woody ends trimmed
• 1 cup sugar snap peas, cut crosswise on an angle (or frozen baby peas, thawed)

Instructions

1. Prepare a large bowl of ice water. Heat a large pot of salted water to boiling, reduce to a low boil and add asparagus, cook 2-3 minutes. Using tongs, remove the asparagus from the boiling water and plunge into ice bath.
2. Meanwhile, add sugar snap peas to boiling water, cook for 2-3 minutes. Remove the asparagus from the ice bath and spread out on a paper towel. Add more ice to the ice bath.
3. Using a slotted spoon, remove snap peas from boiling water and add to ice bath. After a minute, strain snap peas and spread on a paper towel.
4. Heat a large pan with 1 tablespoon olive oil. Season scallops generously with salt and pepper. Add scallops and allow to sear, undisturbed for 3-5 minutes. Flip when crispy on one side and cook on the other side for about 2 minutes more – until the scallops are opaque and juicy in the center.
5. Mix the lemon juice, vinegar, shallot, and 1 tablespoon of the olive oil in a large bowl. Add asparagus, sugar snap peas, and watercress, toss to combine.
6. Divide the salad and scallops among 4 plates serve with lemon wedges.

Nutrition Facts

Calories

144

Fat

8 g

Sat. Fat

1 g

Carbs

8 g

Fiber

1 g

Net carbs

7 g

Sugar

4 g

Protein

12 g

Sodium

418 mg

Cholesterol

18 mg