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Categories:
cardamom pods cumin seeds fennel seeds red pepper extra-virgin olive oil red wine vinegar shallot garlic salt scallops vegetable oil arugula tomatoes jicama
Viewed: 26 - Published at: 5 years agoIngredients
- Seeds from 2 cardamom pods
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- Pinch of crushed red pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 small shallot, minced
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1 small, ripe mangopeeled, pitted and cut into 1/4-inch dice
- 1 pound sea scallops
- 2 tablespoons vegetable oil
- 6 cups packed arugula leaves (3 ounces)
- 4 plum tomatoes, quartered lengthwise
- 1/2 cup peeled and julienned jicama
Method
- In a small skillet, toast the cardamom, cumin and fennel seeds with the crushed red pepper over moderate heat until the spices are fragrant, about 1 minute.
- Transfer to a spice grinder and let cool.
- Grind to a powder.
- In a small bowl, mix the ground spices with the olive oil, vinegar, shallot and garlic and season with salt and pepper.
- Stir in the mango.
- Season the scallops with salt and pepper.
- In a large skillet, heat the vegetable oil until shimmering.
- Add the scallops and cook over high heat, turning once, until browned, about 2 minutes per side.
- Transfer the seared scallops to a large plate.
- In a large bowl, combine the arugula, tomatoes and jicama.
- Add half of the mango dressing and toss well.
- Mound the arugula salad on plates and arrange the seared scallops on top.
- Drizzle the scallops with the remaining mango dressing and serve at once.
