Sunday, December 14, 2008

Seared Scallop & Clemetine Arugula Salad

We saw some great scallops at Johnny YI's @ Reading Terminal Market and wanted to pull a simple salad around some seared scallop goodness.

We had just bought a case of Clementines last week from Whole Foods Elizabeth remembered seeing a salad recipe using some citrus.

Here's the link to the recipe.

We left out the pomegranate seeds and grapefruit, but the result was still a good balance between the bright citrus and the sweet caramelized sear of the scallop.

The arugula & red onion gave it a peppery background; make sure you cut the onions as thin as humanly see-through that you won't get any overwhelming onion bite. You can also soak the red onion in cold water for about 10 minutes to lift out the more offensive flavor.

1 comment:

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