News Ticker

Pan Seared Scallops with Salad

lettuce IILovely and delicate, scallops are a delicious favorite to pair with light and lively greens. When it comes to creating a salad I look to local farms and Mother Nature for inspiration. Each season ingredients change just a bit.

To create the base of this salad, use the type of lettuce and greens you love. We all have our favorite. Add a few leaves of spinach and a “splash” of color with a small bit of red cabbage or red lettuce. Thinly sliced pears and small dried cranberries are delicious additions that won’t over power the scallop’s delicate flavor.

When prepping, note the scallops need to be as dry as possible. Blot delicately between paper towels at least twice. Place on a plate and sprinkle with salt and pepper.

Because of the quick cook time, any dishes or other dinner prep should be complete before searing, as once the pan sauce is created, the scallops should be served immediately. Enjoy!

Seared Scallops Salad

seared scallops salad edited vIngredients:

Seared Scallops

  • 1 to 1 ½ pounds scallops, which is 4 to 5 scallops per person
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  1. Tip: Remove side-muscles first. It’s a small tag of muscle tissue on back of scallop that adheres it to shell. Its fibers run opposite of the rest of the scallop. Pinch with thumb and fore finger and give it a small tug. It will pull away.
  2. Pat dry, more than once if necessary. Sprinkle with salt and pepper.
  3. Heat butter and oil in large skillet over medium-high heat. When your pan is ready, add scallops a single layer about an inch apart, not crowding the pan.
  4. They cook quickly, about two minutes, when golden brown, flip with spatula or tongs.
  5. Cook until deep golden brown about 2 to 3 minutes, until just firm and opaque. Do not over cook. Top and bottom of your scallops should be golden brown and when you look at the sides, they should be opaque all the way through. Transfer to plate immediately.

Note: Because scallops cook so quickly, all of the other elements to your meal should be completed before you begin searing.

Buttermilk Dressing

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 mayonnaise
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon dried dill
  • 1/4 fresh chives, finely chopped
  • 2 teaspoons fresh lemon juice

Method:

  1. Combine, whisk, chill. The dressing thickens as it chills.

Note: This recipe also calls for 2 cloves garlic, minced, however I have omitted to keep the flavor light and delicate for the scallops.

 

About Basil & Salt Magazine (798 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

1 Comment on Pan Seared Scallops with Salad

  1. myimpkitchen // August 16, 2016 at 12:49 pm // Reply

    What a gorgeous salad!

We would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s