Seared Scallops with Oranges

Name: Seared Scallops with Oranges
Yield: Makes 4 Servings
Ingredients: fresh flat-leaf parsley or mint, 2 Tbsp chopped; sea scallops, 1 lb (500 g), 1½–2 inches(4–5 cm) in diameter; red onion, ½, thinly sliced; capers, 1 Tbsp drained and rinsed; oranges, 3; rice vinegar, 4 tsp; salt, ¼ tsp; extra-virgin olive oil, 2 Tbsp; freshly ground pepper, ¼ tsp, plus more to taste

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Oranges, scallops, and even onions are at their best in the wintertime, and these lively flavors will help brighten up a gloomy evening. Take care not to overcook scallops, as they go quickly from perfectly tender to tough and chewy.

Ingredients

red onion, ½, thinly sliced
rice vinegar, 4 tsp
oranges,

Fish course
Dinner
Pescatarian
Gluten-free

Method

Put onion slices in a colander and rinse well under cold running water. Drain thoroughly, then transfer to a small bowl and stir in rice vinegar. Set aside.
Remove 1 teaspoon finely grated zest from 1 orange; set zest aside. Using a sharp knife, cut a thin slice off bot