Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad

Name: Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
Ingredients: 4 ounces, baby spinach (about 5 1/3 cups lightly packed); 4 ounces, watercress (or arugula), washed, dried, and stemmed (about 4 cups lightly packed); 3/4 cup, sliced almonds; 1 1/2 pounds, large sea scallops, (16 - 24 scallops) (see note), tendons removed (see illustration below); , Salt and ground black pepper; 1 1/2 tablespoons, vegetable oil; 3 tablespoons, extra-virgin olive oil; 1/2 , medium red onion, sliced thin; 1 teaspoon, fresh thyme, minced; , Table salt; 2 , large oranges, cut into 1/4-inch pieces; 2 tablespoons, sherry vinegar

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated March/April 1996, America's Test Kitchen TV

For a crispy exterior and meltingly sweet interior, sauté uncoated, unprocessed scallops in butter--and don't move them around during cooking.

SERVES 8 as first course, 4 as main course

TIME 40 minutes

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