Tip du Jour:
If you have nothing planned for the watercress stems you can cut them into 2 inch long pieces and incorporate them into the greens upon which to serve the scallops.

If you don't have hazelnuts, substitute with almonds or omit using them.

 

Calories                 64.7	Sodium              123.7 mg
Protein                     9.7 g	Cholesterol         20.7 mg
Total Fat                  1.9 g	Fiber                       0.4 g
Carbohydrates       1.9 g

Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

I love this appetizer, it is very Mediterranean! While composing this recipe I was inspired by my trip to Italy. Scallops are tender and sweet and are complemented by the sweetness of sage leaves. The peppery and tender properties of watercress enrich the delicate scallops. The addition of toasted hazelnuts adds varying texture and crunch, plus they beautifully enhance the flavours of sage, scallops and watercress.
 

SERVES 4

INGREDIENTS

8  sage leaves
1  tsp butter
2  ounces watercress, leaves (from 1 bag of watercress, most
     stems removed)
8  sea scallops, (220g or 7.76 oz)
2  hazelnuts, tasted and cut into small pieces (3g or 0.088oz)
    salt and freshly ground black pepper

Heat pan to medium low heat, add butter and sage leaves. Fry them for 2 minutes and turn the heat to medium.

Dry the scallops with a paper towel from excess moisture and season them with a dash of salt and ½ teaspoon of freshly ground pepper. Place them on the sage leaves and cook 2 minutes per side.

Cut the scallops horizontally in half.

Serve them on a bed of watercress, 2 scallops per person (4 pieces), and garnish with hazelnuts. Pour any extra liquid from the pan over the scallops and the greens. Enjoy!!