Chef Joseph Thompson, One Bellevue, Hotel Viking, Newport
Not that you need a reason after the long winter months to go out and refresh on a beautiful spring day, but the following recipe just might be the nudge you need to dust off and fire up the grill. This is a great spring dish that combines the wonderful muted salty and sweet elements of the sea with the complex earth tones and acid highlights of the land.
Ingredients
- 1 pound locally landed sea scallops (or more for heartier appetites)
- ⅓ cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 thinly sliced watermelon radish
- 1 bulb very thinly sliced fennel, green stalks and fronds trimmed for another use
- 2 Cara Cara and 2 blood oranges, peeled with pith removed, sliced into wheels
- 1 teaspoon fresh thyme leaves
- ¼ cup washed whole Italian parsley leaves (stems removed)
- 3 tablespoons apple cider vinegar
- 4 cups washed, dried and gently tossed greens such as arugula, red oak, spinach and endive
Preparation
Preheat gas grill to high (one side) or prepare coals with coals banked to one side. Meanwhile, pat scallops dry with paper towel and place them on a plate. Cover all sides with 3 tablespoons olive oil and sprinkle liberally with kosher salt and pepper. When the grill is ready, place them on the hottest part of the grill for 2 minutes then turn over and continue grilling for another 2 minutes. Place the scallops on a heat-proof dish or rimmed foil and move to the cool side of the grill for 3 minutes to temper down and ensure a thorough cook.
In a medium-sized bowl combine the radish, fennel, oranges, thyme, parsley and cider vinegar. Gently add the greens, sprinkle with salt and pepper to taste and divide onto 4 chilled plates. Place the scallops over the greens. Add any liquid that remains in the pan to the remaining olive oil, give it a quick whisk with a fork and drizzle over each salad.
