Encircling a large, white, round plate are 8 plump, golden seared scallops, arranged like a clock face. A mound of lush green watercress salad sits in the centre, brightened with morsels of fiery red roasted peppers and flecks of zesty orange segments. The plate is finished with a drizzle of glossy orange-hued vinaigrette.

Seared Scallops with Warm Watercress and Roasted Red Pepper Salad

Name: Seared Scallops with Warm Watercress and Roasted Red Pepper Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 cups watercress washed and stems removed; 16 large scallops cleaned and patted dry; 2 large red bell peppers roasted and cut into thin strips; 3 oranges zest of 1, juice of 2, and the other segmented; 3 shallots finely chopped; 2 garlic cloves minced; 1 cup white wine; 3 tablespoons balsamic vinegar; for sauteing and dressing olive oil; to taste sea salt; to taste freshly ground black pepper

Vibrant, piquant, and texturally appealing Spanish-inspired salad.

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style Spanish

Technique Searing

Diet Friendly Gluten-Free

Daily recipe · February 06, 2024

A little about this dish

This vibrant, nourishing dish showcases watercress, a mineral-rich leafy green with a peppery taste, which also happens to be a pivotal ingredient in classical Spanish cuisine. Paired with roasted red pepper, zesty orange, and perfectly seared scallops, this warm watercress salad offers a mix of textures of flavors in perfect harmony.

Ingredients (for 4)

Watercress — 8 cups — washed and stems removed
Large scallops — 16 — cleaned and patted dry
Large red bell peppers — 2 — roasted and cut into thin strips
Oranges — 3 — zest of 1, juice of 2, and the other segmented
Shallots — 3 — finely chopped
Garlic cloves — 2 — minced
White wine — 1 cup
Balsamic vinegar — 3 tablespoons
Olive oil — for sauteing and dressing
Sea salt — to taste
Freshly ground black pepper — to taste

Preparation

Step 1 — 🍳🍤⏱

Heat a pan with olive oil. Add and season scallops with salt and pepper, sear each side until golden brown. Remove and set aside.
Step 2 — 🍳🧅🧄

In the same pan, add oil if needed, then saute chopped shallots and minced garlic until translucent.
Step 3 — 🍳🍷🔪

Pour white wine into the pan, let it reduce to half while scraping up browned bits from the pan.
Step 4 — 🍳🌶🍊

Add the roasted red peppers and orange segments to the pan, stir to combine.
Step 5 — 🍳🥬🔥

Off the heat, add the watercress to the pan, toss it gently in the warm mixture to wilt slightly.
Step 6 — 🍊🍶🧂

Combine orange zest, orange juice, balsamic vinegar, and olive oil in a jar. Season with salt and pepper, then shake well.
Step 7 — 🥗🍤🍽

Place the warm salad in the center of a plate, arrange the seared scallops around. Drizzle the vinaigrette over and serve immediately.

A final fox tip

This recipe is easy to modify - replace scallops with tofu for a vegan version, or use other seafood like shrimp or salmon. If watercress isn't available, arugula makes a great substitute. For a fun activity, kids can help create the vinaigrette or arrange the ingredients on the plate.