SEARED SCALLOPS NICOISE
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
- In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
- Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
- Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
- Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
- Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
- Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
- Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.
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Niko FF
[email protected]I can't wait to try this recipe again with different variations.
Mayajal Bangladesh
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Puspa Saud
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
Brittany K
[email protected]The combination of flavors and textures in this dish is simply amazing.
Jon Craft
[email protected]This is a dish that I will be making again and again.
Jonelle Graham-Reid
[email protected]I would definitely recommend this recipe to others.
Richard David
[email protected]Overall, this is a great recipe for a special occasion meal. It's easy to make and the results are stunning.
Kirabo Joyce
[email protected]The sauce was a bit too salty for my taste, but the rest of the dish was delicious.
jubair hossen
[email protected]This recipe is a keeper. I will definitely be making it again.
Nathan Flatt
[email protected]I'm not a huge fan of scallops, but this dish was surprisingly good.
Denita Dorsey
[email protected]This dish was a hit at my dinner party. Everyone loved the combination of flavors and textures.
dk ben
[email protected]The scallops were a little overcooked for my taste, but the rest of the dish was delicious.
Zabar Ali
[email protected]I was pleasantly surprised by how easy this dish was to make. The scallops were cooked to perfection and the sauce was flavorful.
SALIHU ABDULLAHI
[email protected]This is a great recipe for a quick and easy weeknight meal. The scallops were cooked perfectly and the sauce was delicious.
Teacher Chelimo Alex
[email protected]The scallops were cooked to perfection, and the combination of flavors was divine. I will definitely be making this dish again!
Tarif Ahmed
[email protected]Seared scallops Nicoise is a wonderfully versatile and flavor-packed dish. The combination of seared scallops, green beans, potatoes, and tomatoes creates a symphony of flavors and textures. The recipe is easy to follow and the end result is simply s