Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad

Name: Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
Yield: Serves 8 as first course, 4 as main course
Ingredients: 4 ounces, baby spinach (about 5 1/3 cups lightly packed); 4 ounces, watercress (or arugula), washed, dried, and stemmed (about 4 cups lightly packed); 3/4 cup, sliced almonds; 1 1/2 pounds, large sea scallops, (16 - 24 scallops) (see note), tendons removed (see illustration below); , Salt and ground black pepper; 1 1/2 tablespoons, vegetable oil; 3 tablespoons, extra-virgin olive oil; 1/2 , medium red onion, sliced thin; 1 teaspoon, fresh thyme, minced; , Table salt; 2 , large oranges, cut into 1/4-inch pieces; 2 tablespoons, sherry vinegar

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Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV

SERVES8 as first course, 4 as main course

TIME40 minutes

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WHY THIS RECIPE WORKS

For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; t...

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