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Seared Scallops and Arugula Salad with Apricot Glaze
Seared Scallops and Arugula Salad with Apricot Glaze
Apricot-glazed scallops are a great seasonal topper for this light and summery arugula salad.
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Yield: Makes 4 Servings
Ingredients
Apricot Glaze
½ cup apricot preserves2 tablespoons of water
1 teaspoon lemon juice
1 teaspoon prepared horseradish
¼ teaspoon lemon zest
¼ teaspoon cracked black pepper
¼ teaspoon dried crushed red pepper
Lemon Vinaigrette Arugula Salad
¼ cup olive oil¼ cup of lemon juice
Zest of ½ lemon
1 teaspoon minced shallot
½ teaspoon sugar
½ teaspoon kosher salt
8 ounces arugula
Scallops
1 tablespoon canola oil2 ounces diced pancetta
12 large dry scallops
1 medium lemon cut in eighths
Parmigiano-Reggiano curls for garnish
Preparation Method
Make the apricot glaze:
- In a small saucepan over medium heat, combine apricot preserves, water, lemon juice, horseradish, lemon zest, black pepper and dried red pepper.
- Using a wire whisk, stir constantly until slightly thickened, about 7 minutes.
- Let cool to room temperature.
Make the lemon vinaigrette:
- In a blender or food chopper, combine olive oil, lemon juice, lemon zest, shallot, sugar and salt.
- Process until blended. Arrange the arugula on 4 salad plates.
- Season each with salt and lightly drizzle with the vinaigrette.
Make the scallops:
- In a medium size skillet heat oil over medium heat until shimmering.
- Add the pancetta and cook, stirring until crispy.
- Using a slotted spoon, remove pancetta to a paper towel and set aside.
- In the pan with remaining drippings over medium heat, arrange the scallops and sear for 3-4 minutes, until crispy and browned.
- Turn scallops and sear until browned.
- Remove to a plate and let rest for two minutes.
- Sear the lemon wedges on both sides, about 2 minutes each side.
- Remove to a plate.
- Brush the scallops with a generous portion of the apricot glaze and arrange 3 scallops and 2 grilled lemon wedges on each salad.
- Garnish with the Parmigiano-Reggiano curls and crispy pancetta.
Pro Tip:
Use a vegetable peeler to make Parmigiano-Reggiano curls.