Living in the city has forced me to give up my grill, so the next best thing I've got is a lil grill pan so I can get grill marks and pretend I'm eating something straight off the charcoal. You can, of course, sear the scallops and fish in a regular old skillet; just be sure that your skillet is very, very hot.
This was also a night of disappointment in that I was hoping to make a lovely, creamy avocado dressing but it was SO hot on my walk home from the grocery store, that the cream curdled and I didn't realize it until I saw big curds of cream all over my nearly-finished dressing. We decided to trash it just to be safe – oh well, such is life!
Skill Level: Easy
Time to Make: 30 minutes
1/2 a recipe of Cherry Salsa
10 large scallops
3/4 pound striped bass filets
1 large tomato
1 cup fresh arugula
1/2 small red onion
Salt and pepper to taste
Extra virgin olive oil for drizzling
Prep Ingredients: Prepare the salsa according to the recipe and chill until ready to serve. Pat the scallops and fish dry and season with salt and pepper. Chill, uncovered, until ready to cook. Cut the tomato into four slices and set on a paper towel, season with salt, and set aside. Thinly slice the red onion and toss with the arugula.
Cook the Fish and Scallops: Heat a slick of oil in a large grill pan or skillet over high until very hot and shimmering. Add the fish, skin side down, and cook until crispy, about 3-4 minutes. Flip and cook an additional 3 minutes (depending on the thickness of the fish) until the fish is opaque and cooked through. Transfer to a plate and cover with foil.
Heat another drizzle of oil over high. Once the oil is very hot again, add the scallops one side of the skillet and the tomato slices on the other side. Cook the scallops for 1 minute and 30 seconds on one side before flipping and cooking for an additional 1 minute and 30 seconds or until they're opaque. Cook the tomatoes for 2-3 minutes per side, or until well charred. Remove the scallops from the skillet and continue cooking the tomatoes if necessary. Once charred, turn off the heat.
To Serve: Divide the arugula and onion salad between plates and drizzle with a touch of extra virgin olive oil, a sprinkle of salt and a crack of fresh pepper. Arrange two charred tomato slices on top of each salad and top with the scallops and fish. Serve with cherry salsa. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!