Recipes
DIRECTIONS
Preheat oven to 375 F.
Bake the hazelnuts on a sheet pan until toasted, about 8-10 minutes. Transfer to a kitchen towel and rub until skins come off (it’s ok if some of the skin remains on the hazelnuts). Coarsely chop and set aside.
Place the watercress in a large bowl and toss with 2 tablespoons of the olive oil, salt, and 1/4 teaspoon pepper. Divide between 4 plates.
Pat scallops dry and sprinkle with the remaining pepper. In a 12-inch heavy skillet heat the remaining olive oil over high heat (if you don’t have a 12-inch skillet, do the scallops in two batches). Add the scallops and cook 2 minutes. Turn and cook another 2 minutes. Transfer scallops to a plate and cover.
Add shallots to the pan and cook until shallots are golden. Add the grapes and lemon juice and bring to a simmer. Stir in any accumulated scallop juices.
Top each plate of watercress with scallops, grape sauce, and finish with the chopped hazelnuts.
Ingredients
1/4 cup hazelnuts
2 bunches watercress, thick stems trimmed
4 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper, divided
16 large sea scallops, side muscles removed
1/2 cup finely chopped shallots
1 cup halved red California grapes
2 tablespoons lemon juice
DIRECTIONS
Preheat oven to 375 F.
Bake the hazelnuts on a sheet pan until toasted, about 8-10 minutes. Transfer to a kitchen towel and rub until skins come off (it’s ok if some of the skin remains on the hazelnuts). Coarsely chop and set aside.
Place the watercress in a large bowl and toss with 2 tablespoons of the olive oil, salt, and 1/4 teaspoon pepper. Divide between 4 plates.
Pat scallops dry and sprinkle with the remaining pepper. In a 12-inch heavy skillet heat the remaining olive oil over high heat (if you don’t have a 12-inch skillet, do the scallops in two batches). Add the scallops and cook 2 minutes. Turn and cook another 2 minutes. Transfer scallops to a plate and cover.
Add shallots to the pan and cook until shallots are golden. Add the grapes and lemon juice and bring to a simmer. Stir in any accumulated scallop juices.
Top each plate of watercress with scallops, grape sauce, and finish with the chopped hazelnuts.
Notes
This recipe supports heart health and brain health.
This recipe may support a healthy immune system.
This is a Gluten-free recipe.
This is a Healthy-fats recipe.
This is a Clean-eating recipe.
This is a Dairy-free recipe.
Servings
Makes 4 servings
Nutritional Information
Nutritional analysis per serving: 260 Calories; Protein 9 g; Carbohydrate 15 g; Fat 19 g (66% Calories from Fat); Saturated Fat 2.5 g (9% Calories from Saturated Fat); Cholesterol 15 mg; Sodium 390 mg; Fiber 2 g.
