Ingredients
Scale
Ingredients – Seared Scallop Salad
- 1 – 1 ½ Tbsp. olive oil, divided
- 4 cups mixed greens
- 4 cups arugula
- ½ red onion, thinly sliced
- 2 radishes, thinly sliced
- 1 cup fresh blueberries
- 1 lb. sea scallops
- Salt and pepper, to taste
Ingredients – Vinaigrette Dressing
- 2 Tbsp. olive oil, divided
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. maple syrup or honey
- 1 tsp. Dijon mustard
- 1 garlic clove, finely minced
Instructions
- Prepare vinaigrette for salad: In Mason jar, combine vinaigrette dressing ingredients; cover jar and shake it until contents are mixed well.
- In large salad bowl, combine mixed greens and arugula. Add onion, radishes and blueberries. Set salad aside.
- If the little side band of the muscle is intact, remove it (it will become rubbery when cooked), Pat scallops dry well with paper towel. This is important for the “sear”; salt and pepper both sides of each scallop (to taste).
- Heat remaining 1-1 ½ Tbsp. olive oil in sauté pan over medium-high heat; when pan is hot, add scallops and cook 2-3 minutes per side, until seared to a caramel color and cooked through.
- Drizzle salad with vinaigrette; toss well until coated. Top salad with the seared scallops.
Notes
Suggested accompaniment: crusty whole-grain bread
Suggested cooking tools: sauté pan, Mason jar or bowl for mixing dressing, large bowl for salad, cutting board, knife
- Prep Time: 5
- Cook Time: 10
- Category: Scallops
Keywords: Scallops, Scallop Recipes, Salads, Seafood Salad, Seared Scallop Salad with Blueberries