Makes 4 servings
This dish is gumbo deconstructed. I've taken some of the components of a traditional gumbo and created a lighter version using simple techniques. Sautéing - from the French verb sauter, meaning, "to jump" - is an easy cooking method using high heat that makes the ingredients seem to leap from the pan. Okra has a dubious reputation because of its usual viscid texture when cooked, but in this preparation it retains the delicious crunch.
- 20 sea scallops (about 1 1/2 pounds)
- 1 teaspoon filé powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch cayenne pepper
- 1/3 cup extra-virgin olive oil
- 1 cup diced onions
- 2 cloves garlic
- 1 1/2 cups cherry tomatoes, sliced in half
- 2 cups fresh okra, chopped into 1/2-inch pieces
- 1/2 teaspoon coarse salt, plus more to taste
- 1/4 teaspoon freshly ground white pepper, plus more to taste
- 2 tablespoons canola oil
- 1 bunch watercress or other salad green
- 1 tablespoon red-wine vinegar
Preheat the oven to 350°F. Remove and discard muscle attachment from scallops; rinse scallops and set aside. Mix filé powder, paprika, garlic and onion powders, and cayenne to create spice blend; set aside. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, onions, and garlic, and cook until soft, about 10 minutes. Add tomato halves and cook 5 minutes, or until they begin to break apart. Add okra and season with 1/2 teaspoon salt, 1/4
teaspoon white pepper, and 1 teaspoon spice blend. Reduce heat to low, and let mixture cook an additional 10 minutes.
Season reserved scallops with salt and white pepper. Dip one side of scallops into spice blend. Heat a large skillet with ovenproof handle over high heat, and add canola oil. Add scallops to pan with spice side down, and cook 2 minutes. Using a narrow spatula, turn scallops, and cook an additional 2 minutes. Transfer skillet to oven, and cook scallops an additional 3 minutes to ensure scallops are cooked through.
To serve Divide okra mixture among 4 plates, placing 3 piles of the mixture in each; arrange 4 scallops around the dish, and 1 in the center. Toss watercress with vinegar and remaining olive oil, and season with salt and white pepper to taste. Place greens on top of scallop in the center.
