Wheatless Wednesday: Scallops With Spinach Salad

This glorious gluten-free recipe from America's Test Kitchen is a full meal in itself -- and it's very easy to throw together. Watercress is becoming more easily available all the time. I've seen it at a couple grocery stores around town, and vegetable vendors at farmers' markets tend to have it hidden among the more common greens. Enjoy!

Pan-Seared Scallops with Wilted Spinach, Watercress, and Orange Salad
Serves 4 as a main
SALAD:
4 oz baby spinach (5-1/2 cups lightly packed)
1 small bunch watercress; washed, dried and stemmed (4 cups lightly packed)
3/4 cup sliced almonds, toasted

SCALLOPS:
1-1/2 lbs large sea scallops (16-24), tendons removed
4 tbsp vege oil

DRESSING:
3 tbsp evoo
1/2 medium red onion, julienned thinly
1 tsp thyme, minced
2 large oranges, peeled and diced
2 tbsp sherry vinegar

Salad: toss spinach and watercress together; add almonds.

Scallops: place scallops on a paper towel lined plate and season. Lay a single layer of paper towel on top of scallops.

Heat 2 tbsp oil over high heat. Blot scallops and add 1/2 to the skillet, dry side facing down and cook 1-2 mins or until evenly golden. Transfer, browned side up to a large plate. Wipe out skillet and repeat with remaining scallops. Once the second batch of scallops is done on the first side, add first batch of scallops back to pan, golden side up. Cook 30-60 seconds until they have firmed up but the middle 1/3 is still opaque. Transfer to a plate.

Dressing: wipe out skillet and add olive oil, onion, thyme and 1/2 tsp salt. Cook onions until softened, then add orange and vinegar. Swirl and remove from heat.

Finish salad: pour warm dressing over greens and gently toss to wilt. Serve under scallops.