With all the party foods and desserts during this time of year, it is nice to serve a light and health conscience appetizer. These Scallop and Radish bites are light and tangy and easy to put together for your next holiday party.
Figure about 2-3 bites per person when deciding how much scallops to purchase and cook. To slice the radish, I recommend using a mandolin. This slices thinly and evenly and is much quicker than trying to use a knife.
Seared Scallop and Radish Bites
Radishes, sliced thinly
Salt & Pepper
Chives, finely diced
Zest of 1 lemon
Make the vinaigrette with the recipe below and set aside.
Slice the radishes and put them in a bowl with some of the vinaigrette to marinade while you are cooking the scallops.
Rinse the scallops and pat dry with a paper towel. Sprinkle with salt and pepper. Heat a skillet over medium high heat. Add 2 tablespoons butter to the pan. Place the scallops in the skillet careful not to overcrowd the pan so the scallops will sear nicely. Cook the scallops about 30 seconds per side. Remove from the heat and allow to cool.
Skewer a scallop with a toothpick and then a radish. Continue until all the scallops are used. Then drizzle with the vinaigrette. Garnish with lemon zest and chives.
1/4 cup olive oil
2 tablespoons lemon juice or juice from 1 lemon
Pinch salt and pepper
small squirt of Dijon mustard
Combine all the ingredients in a bowl and whisk until combined.