The Pioneer Woman Tasty Kitchen
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Seared Scallops + All Hearts Salad + Brown Rice (Valentine’s)

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Level: Easy

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Description

Or for Single’s Awareness Day—your call.

Ingredients

  • FOR THE SALAD:
  • 3 cups Chopped Romaine Lettuce Hearts
  • 4 ounces, weight Artichoke Hearts, Packed In Water, Chopped And Drained
  • 4 ounces, weight Hearts Of Palm, Chopped And Drained
  • 2 Tablespoons Toasted Slivered Almonds
  • ½ teaspoons Crushed Red Pepper, Plus More To Taste
  • 1 teaspoon Good Olive Oil
  • Salt To Taste
  • FOR THE SCALLOPS:
  • 2 Tablespoons Butter
  • 6 whole Large Scallops, Patted Dry With Paper Towels
  • Salt Or A Salt Blend, To Taste
  • ½ cups Dry White Wine
  • 2 cups Cooked Brown Rice, Or Amount As Desired, Optional For Serving

Preparation

For the salad, combine all ingredients in a bowl and taste. Add more salt or crushed red pepper if you’d like. Serve immediately.

For the scallops, bring a skillet to medium-high heat with the butter. When the butter foams, add the scallops and sprinkle with salt. Without moving the scallops, let them sear for 4-6 minutes on the first side until the scallops release easily from the pan, then flip. If the scallops stick, let them continue cooking for another minute until they release. Cook on the second side until the scallops are seared and release easily from the pan again, then remove to plates for serving.

Add the wine to the pan and let it cook until reduced by half, stirring to collect extra salt, butter and scallop flavor from the bottom of the pan. Drizzle the wine reduction evenly over the scallops. Serve with the salad and rice, if desired.

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