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Main Dishes - Fish/Seafood Boston Harbor Hotel
Scallops 1/1/1950

PAN SEARED NANTUCKET SCALLOP & ARUGULA SALAD
With a Dried Cranberry and Red Onion Dressing

Submitted by: Thomas Davison

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Servings: 4

Comments:
A delicious and easy to make meal that is great for guests. Recipe is from the head chef at the Boston Harbor Hotel, located at Rowe's Wharf in the heart of the Boston. I've added a few of my own touches to the recipe. Enjoy!

Ingredients:
For the Dressing:

1 red onion
4 tablespoons olive oil
1/3 cup cranberry juice
1/3 cup cider vinegar
1 cup dried cranberries
Salt & pepper to taste

For the salad:

1 1/2 cups large sea scallops
2 cups arugula
1 tablespoons olive oil
2 tablespoons white wine
Salt & pepper to taste

Directions:
Dressing:

Slice red onion very thin; heat saute pan over medium heat. Add oil and onions to pan, saute for 4 minutes or until onions have tyrned a golden brown, pour vinegar and juice, let simmer 2 minutes, stir in cranberries and season to taste. Place dessing into bowl and let cool.

Salad:

Rinse scallops and pat dry with paper towels. Season both sides of scallops with salt & pepper. Have a nonstick large saute pan over high heat, add oil followed immediately by scallops. Quickly saute both sides for two minutes or until scallops are golden brown. Remove from pan onto large plate. Add white wine to deglaze pan. Add pan drippings to dressing.

Place arugula into a salad bowl, toss in dressing and place onto 4 plates. Top with scallops and serve.

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