Pan Seared Scallops with Tomato-Radish Salsa
By David Harbilas
Salsas are little more than a mixture of diced vegetables dressed with olive oil and either vinegar or citrus juice, which makes the use of fresh vegetables all the more important.
Here, the sweetness of ripe tomatoes is contrasted with peppery radishes that are mellowed slightly by being marinated in lemon juice.
Chopped parsley lends another floral quality, while a good extra virgin olive oil adds fruit.
Serves 4
- About 1 pound sea scallops, dry
- 3 medium, vine-ripe tomatoes
- 4 small red globe radishes
- 1 tablespoon chopped shallot
- Juice of ½ lemon
- 3 tablespoons chopped flat leaf pasley
- 1 tablespoon champagne vinegar
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Finely chop the radishes and place in a non-reactive, stainless steel bowl with the lemon juice. Let stand at room temperature for 2-3 hours. Strain the radishes. Chop the tomatoes fine and combine with the radishes, shallot, parsley, champagne vinegar and extra virgin olive oil.
Season to taste with salt and pepper and let stand for at least 45 minutes to allow the flavors to develop. Heat a heavy bottomed sauté pan over high heat and heat 3 tablespoons of olive oil just to the smoking point. Season the scallops liberally with salt and sear for 1 minute on each side. Remove from the heat and allow to sit for 30 seconds to 1 minute to continue to cook slightly. Serve with a small spoon of salsa on each scallop.
