Jacobs in the pan taste like a dinner with special occasions, but they are light enough for a week. Serve for a light and healthy meal over a citrus salad!
Caramelized, roasted scallops in combination with sweet oranges and peppery arugula in a garlic -citrus fruits -Vinaigrette -it sounds after a little direct time in a restaurant menu, but it’s my new favorite salad recipe! While Pan Seared Jakobs may appear high-end scallops, they are simply for dinner a week or even a short lunch. This dish is also elegant enough to impress the guests and easily scale when they serve a lot.
Why these scallops earn a place on their menu in the pan
Here is the reason why you want to make this recipe soon!
- A good way to enjoy scallops. Jakobs mussels are only low points, filled with protein, and they always feel a little more special. In this recipe they are rich and tasty and make this salad appear inevitable (although it is not the case).
- Restaurant quality. The combination of pike -like citrus fruits, pepper grass and Sorgyer caramelized scallops create the type of salad that you would expect in a chic restaurant. The balance of textures and flavors is phenomenal.
- Easy to make. This in Pan Seared Jakobs Jakobs Jakobsmussel salad quickly prepared weekdays or last-minute entertainment is ideal.
What you need
Pan Seared’s scallops are the star of this recipe and you don’t need much more to bring them to the shine. Scroll down to the recipe card below Exact measurements.
- Sea mussels – Dry -packed scallops are best. Wet packed scallops are excited with water and chemicals to increase their weight. When this excess liquid is cooked, it evaporates and lets them make much smaller scallops than they started!
- Unsalted butter – Cooking mussels in butter gives you this beautiful caramelization and additional taste.
- Lemon and orange – You will use the juice from them to make the dressing and also add some orange segments into the salad.
- Garlic – This gives the dressing a hearty taste.
- Salt and pepper – I like to use kosher salt and freshly ground pepper.
- Olive oil outdoor virgin – Use a high quality EVOO that is fruity and aromatic.
- Greens – I use a mixture of baby green and rocket.
- Red onion – If you want to make the onion less sharper, you can throw the diced onion into a little dressing and let them sit for 10 minutes before adding them to the salad.
How to make fried scallops
This is just a brief overview of the steps to take Pan Seared Jakobs. See the recipe card below For printable instructions.
- Make the vinaigrette. Whisk the olive oil, the juice from half lemon, the juice of 1/4 of the orange, garlic, salt and pepper in a small bowl.
- Prepare the salad bodies. Peel and cut the remaining orange. Place the greens on a plate and add the onion.
- Season the scallops. Rinse the scallops and dab them dry. Season with salt. As you do this, heat a pan over high heat.
- Cook the scallops. Melt the butter in the pan and add the scallops. Fry until you are caramelized on the ground, then turn around and caramelize the other side. They should still be translucent to prevent them from over cooking.
- Put together everything. Add the fried scallops to the greens and then add the oranges. Drizzle and serve with the vinaigrette.
Tips and variations
These tips help you to ensure that your fried scallops are perfect.
- Exchange the greens. You can use a different green like the spinach of babies or go in a different direction and serve their fried scallops via quinoa, jasmine rice or couscous.
- Make sure the scallops are dry. It is important to dab the scallops dry before cooking. If you are still damp, you will dampen in the pan; You can also cause the butter to be a splash when you add it to the pan.
- Do not move the scallops. To get this beautiful sear and caramelization, do not move the scallops in the pan until they are ready to turn them around.
Correct storage
- Refrigerator: Store the remains in an airtight container in the refrigerator for up to 2 days. Make sure you keep the salad separately. (I don’t recommend leftovers.)
- Recall: Warm up the Jakobsmussel again is difficult! A quick fire on the grill works well or in a steam basket via boiling water, cover and steam until they are warm.
More Jakobsmussel recipes
Further dinner with scallops can be found in my collection of recipes with seafood as well as these five delicious Jakobschachel recipes to inspire your next meal!
Yield: 2 Portions
Serving size: 1 /2 recipe
Citrus Mojo Vinaigrette: In a small bowl, the olive oil, juice from the half -lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
Peel the remaining orange and chop into small pieces.
Arrange mixed green and arugula in the middle of a plate or plate.
Top with red onions.
Wash the scallops and pat dry with a paper towel.
Season with salt.
Heat a medium -sized pan on a high flame.
When the pan is hot, melt butter and put scallops in the pan.
Fry without touching them for a few minutes until the floor forms a beautiful caramel -colored crust.
Turn around and cook for about another minute, while your centers are still slightly translucent (you can check this by displaying them from the page). Make sure not to over cook.
Take out of the pan and arrange around the greens.
Arrange the oranges on the plate and drizzle with vinaigrette.
Last step:
Please leave a rating and comment on how you liked this recipe! This helps our business to thrive and continue to offer free, high -quality recipes for you.Portion: 1 /2 recipePresent Calories: 212 KcalPresent Carbohydrates: 8.5 GPresent Protein: 20.5 GPresent Fat: 9.5 GPresent Saturated fat: 2 GPresent Cholesterol: 42.5 mgPresent Sodium: 206.5 mgPresent Fiber: 1.5 GPresent Sugar: 4 G
