Rush Hour Gourmet: Warm scallop salad
Scallops are perfect for summer - light, filling, flavorful, but also versatile. Make sure to buy "dry" or "day boat" scallops, those harvested and brought right to market.
Scallop Salad With Carrot-Ginger Dressing
Makes 4 servings
1 cup chopped carrot
1 tablespoon grated fresh ginger
4 scallions, sliced, white, green parts separated
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 to 4 teaspoons hot sauce
2 teaspoons toasted sesame oil
1/4 cup plus 1 tablespoon vegetable oil, divided
1/4 cup water
1 pound sea scallops, tough muscle discarded, and scallops patted dry
Kosher salt and ground black pepper
1/2 cup Wondra flour (or all-purpose)
6 cups arugula
2 cups chopped cucumber
1 mango (or 2 peaches), peeled, pitted, and chopped
1/2 cup toasted peanuts
1. In a blender, combine the carrot, ginger, white parts of the scallions, rice vinegar, soy sauce, hot sauce, sesame oil, 1/4 cup of the vegetable oil, and the water. Puree until very smooth. Set aside.
2. In a large nonstick skillet over medium-high, heat the remaining tablespoon of oil. Sprinkle the scallops on both sides with salt and pepper, dip them lightly in the flour, coating them on both sides and shaking off the excess, then add them to the pan. Reduce the heat to medium; cook until the scallops are just cooked through (2 to 4 minutes per side depending on size).
3. Divide the arugula, cucumbers, and mango among 4 plates and top with the scallops, scallion greens, and peanuts, then drizzle 2 tablespoons dressing over each salad.
Note: You'll need only about 1/2 cup of dressing; the recipe makes about 11/4 cups. Refrigerate the rest and use on grilled chicken, fish, pork, or grilled vegetables.
Per serving of salad (without dressing): 330 calories; 14 g fat; 35 mg cholesterol; 29 g carbohydrate; 3 g fiber; 10 g sugar; 27 g protein; 510 mg sodium.
Per serving of dressing (2 tablespoons): 70 calories; 6 g fat; 0 mg cholesterol; 3 g carbohydrate; 1 g fiber; 2 g sugar; 0 g protein; 140 mg sodium.