Escabèche-Style Scallops

Name: Escab&egrave;che-Style Scallops
Ingredients: 1 pound medium sea scallops (18 to 24 count); 2 tablespoons balsamic vinegar; 1 tablespoon extravirgin olive oil; 1 teaspoon finely chopped fresh thyme; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 3 cups trimmed watercress

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Servings: 6

Author : James Peterson

Ingredients

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1 pound medium sea scallops (18 to 24 count)2 tablespoons balsamic vinegar1 tablespoon extravirgin olive oil1 teaspoon finely chopped fresh thyme¼ teaspoon salt¼ teaspoon freshly ground black pepper3 cups trimmed watercress

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Instructions

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Step 1

Heat a large cast-iron skillet over high heat. Add scallops to pan; cook 1 minute or until browned. Turn over and cook 30 seconds. Place scallops in a bowl.

Step 2

Combine vinegar and next 4 ingredients (through pepper), stirring with a whisk. Pour vinegar mixture over scallops. Cover and refrigerate 30 minutes, stirring occasionally. Arrange 1/2 cup watercress on each of 6 salad plates. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon marinade.