Scallops on a Bed of Watercress,
Baby Arugula with a Cilantro Vinaigrette
By Executive Chef Jen Koide,
Cinq Restaurant, Corte Madera. CA
Day Boat Scallops
1/2 bunch Cilantro
1 bunch Watercress
1 1/2 cups Baby Arugula Leaves (tightly packed)
1 Small Shallot (very finely chopped)
1 Lime (juice of)
2 tbls. White Wine Vinegar
6 tbls. Olive Oil (lighter in color and flavor)
8 Large Scallops
2 tbls. Canola Oil
cilantro leaves and wash thoroughly. Spin dry or dry on
Finely chop cilantro.
In a non-reactive bowl, mix cilantro,
shallots, lime juice, vinegar and olive oil. Season to
Prepare Watercress and Baby Arugula:
watercress leaves, remove any long stems from baby arugula.
Wash thoroughly and spin dry.
pepper each side of scallop.
In a stainless steel or copper sauté pan, heat
canola oil over high heat until smoking.
scallops until well caramelized about 2 minutes, turn
and caramelize other side.
Toss watercress/arugula with 2-3 tb of vinaigrette (do
this just before serving or the greens will wilt from
the acid in the dressing). Divide evenly among plates,
and set scallops on top of greens. Can drizzle a bit of
vinaigrette on scallops/plate.