Go Back
seared scallops with watercress salad and jasmine rice // brooklyn supper
Print Recipe
Pan-Seared Scallops with Watercress Salad and Jasmine Rice
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Pan-seared scallops are so easy and delicious, it's hard to imagine you'd make them any other way. Adding a pat of butter to the skillet during the sear makes a rich brown butter pan sauce that's just wonderful drizzled over the scallops, white jasmine rice and a simple, lemony watercress salad. 

The secret to a perfectly seared scallop is two-fold. First, select "dry" sea scallops (these are scallops that have not been altered by chemicals or added water). Second, when searing, allow the scallops to cook unmoved to maximize contact with the hot surface. (You can peek under one to check for color.) Because this dish comes together in minutes, have all your ingredients prepped and ready to go before you begin cooking.
Recipe Type: Dinner
Author: Elizabeth Stark
Ingredients
  • 6 large sea scallops (about 1/2 pound)
  • 1/2 small fennel bulb , cored and thinly sliced plus 1/4 cup chopped fronds, divided
  • zest of 1 lemon plus 1 tablespoon juice
  • 1 tablespoon minced shallot
  • sea salt
  • 1/2 bunch watercress , stems trimmed and rough chopped
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint leaves
  • 1 tablespoon plus 1 teaspoon neutral cooking oil (such as grapeseed or sunflower), divided
  • 2 tablespoons unsalted butter
  • 1 packet Lundberg Family Farms' Organic White Jasmine Thai Hom Mali Rice
  • fresh ground black pepper to taste
Instructions
  1. Set scallops on a paper towel-lined plate. Use another paper towel to blot the top as well.
  2. In a medium-sized bowl, toss fennel (excluding fronds) with shallot, lemon zest, 1 teaspoon lemon juice, and a pinch sea salt. Set aside. Prep the remaining greens, including fennel fronds) but don't add to the fennel mixture.
  3. Set a large, heavy skillet over medium-high/high heat. Add 1 tablespoon oil and then quickly add scallops. Sear, unmoved, 2 minutes, or until scallops are a rich golden hue. Flip, add butter, and sear another 2 - 3 minutes. As scallops cook, tip pan and carefully spoon pooling butter over them.
  4. Meanwhile, make white rice according to package instructions.
  5. Just before serving, toss greens and herbs with lemon and fennel mixture. Drizzle with 1 teaspoon oil, and add sea salt and pepper to taste.
  6. Plate rice and a handful of greens, top with seared scallops, and finish with brown butter pan sauce and a pinch each sea salt and pepper.