This preparation is a delicious main course, especially in the summer, but also makes a delightful appetizer. Scallops are easy to handle. If you want to add an extra touch to the salad, render some bacon slices very crisp, let them cool, and then crumble them on top just before serving.
Scallops are indicated in this recipe, but shrimp would be delicious as well.
- 1½ pounds sea scallops, side -muscle or “foot” removed (about 1½ pounds)
- 7 tablespoons -extra--virgin olive oil
- 1 teaspoon kosher salt
- 8 ounces Belgian endive (about 2 heads), cut into -1--inch chunks on the bias
- 8 ounces watercress, leaves and tender stems only (about 1 bunch)
- 3 -hard--boiled eggs, peeled and coarsely chopped
- Juice of 1 lemon
- Freshly ground black pepper
If your scallops are very thick, halve them crosswise so they will cook quickly. In a bowl, toss the scallops with 3 tablespoons oil and ½ teaspoon salt. Heat a large nonstick skillet over high heat. When the skillet is hot, add the scallops, and sear them on both sides until just cooked through, only a minute or two in all, depending on the thickness of the scallops. Remove the scallops to a plate.
In a large bowl, toss together the endive, watercress, and eggs. Drizzle with the lemon juice and remaining 4 tablespoons of olive oil. Season with the remaining ½ teaspoon of salt and some black pepper. Toss well.
To serve, mound the dressed greens on each plate or a platter, and serve the scallops on top.