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Pan-Seared Sea Scallops, with Pickled Watermelon Radish and Microgreen Salad

Here's a great little dish using those irresistable watermelon radishes and microgreens now growing at a farmers' market near you. Ready in under a half hour, this would be a deceptively easy, super impressive first course for a local-chic dinner soiree. Or triple the scallops, and pair it with cool buckwheat soba noodles dressed with sesame vinaigrette and sprinkled with additional microgreens for a light and springy main course.

Either way it uses some of the best items our farmers are offering up at this moment. And after months and months of braised root vegetables, some very welcome fresh leafy crunchy variety.


	PAN-SEARED SEA SCALLOPS, WITH PICKLED WATERMELON RADISH AND MICROGREEN SALAD Serves 4, as an appetizer. Triple recipe for a main course. 4 large sea scallops 12 thin slices of watermelon radish. (Other radish varieties will work well too, but will have a bit more bite.) 1 tablespoon sugar 1 teaspoon salt 1/2 cup loosely packed microgreens 2 teaspoon rice vinegar 2 tablespoon sesame oil 1 tablespoon unsalted butter 1 tablespoon canola, vegetable, or peanut oil Remove the adductor muscle from the scallops. Pat dry with paper towels and keep refrigerated. In a small bowl combine the radish slices with the sugar and salt. Allow to sit for about five minutes. They are ready to use at this point, or can be refrigerated for up to four hours. Before using, rinse gently and blot with paper towels. Put the rice vinegar in a small bowl, with a small pinch of salt. Gradually whisk in the sesame oil. Set aside. Arrange radish slices on plates. Remove scallops from the refrigerator, season lightly with salt. In a saute pan, over high heat, melt a tablespoon of butter with a tablespoon of oil. When hot and shimmering carefully add the scallops to the very hot pan. Do not move them at first. After about a minute gently check to see if they are stuck to the pan, and if browning too quickly. Turn down heat slightly, if so. After about another minute, they should be nicely browned an caramelized, flip to the other side and sear for another minute. Place scallops on radish slices on serving plates. In a medium bowl toss microgreens with sesame dressing (you may not need to use all of it), and top scallops with dressed greens. Serve immediately.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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