Receta Farmer's Market Seared Scallop Salad
by Global Cookbook

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	Raciónes: 2

Ingredientes

3 Tbsp. extra-virgin extra virgin olive oil
1 Tbsp. sherry vinegar
1 tsp Dijon mustard
1 sm bunch pepper cress washed, spun dry (or possibly arugula or possibly watercress)
1 c. small pea shoots
1 c. pea-pod flowers (optional)

2 sm beets peeled, and sliced very thinly on a mandoline Chive flowers for garnish (optional)
8 ounce sugar snap peas trimmed
1 bn French radishes trimmed
4 Tbsp. unsalted butter
1 Tbsp. water
1 lb sea scallops zest and juice of 1/2 orange Fine sea salt to taste Freshly-grnd black pepper to taste

Make the Salad: In a large bowl, whisk to combine oil, vinegar, mustard, salt, and pepper. Add in pepper cress, pea shoots, and flowers, but don't toss to coat. Set aside.
Prepare the peas and radishes: Bring a small saucepan of water to a boil. Add in peas, and blanch for 2 min. With a slotted spoon, remove from pot, and set aside. Blanch radishes for 2 min, and add in to snap peas. Heat 2 Tbsp. of butter in a medium skillet over medium heat. Add in 1 Tbsp. water, the peas, and radishes. Cook till water evaporates and butter coats vegetables, about 2 1/2 min. Season with salt and pepper.
Meanwhile, cook the scallops: Heat a large nonstick skillet over medium-high heat. Season scallops with salt. Working in batches if necessary so as not to crowd pan, sear scallops till golden, 2 to 3 min per side. Transfer to a platter to keep hot. Season second side with salt and pepper. To the warm pan, add in remaining 2 Tbsp. butter and the orange zest and juice. Cook till butter is melted and flavors are combined, about 1 minute. Pour sauce over scallops.
Toss the salad. Arrange scallops, salad, and sauteed vegetables on dinner plates. Serve immediately.
This recipe yields 2 to 4 servings.