Seared Scallops Salad is a firm favourite of mine. Whether it be as a starter or main dish this amazing vegetarian recipe is always a winner. The scallops are quick to cook and when served as part of a salad, I drizzle the butter and lemon sauce over the salad as a dressing. Everything blends together perfectly.
There are a many citrus fruits that can be substituted for the lemon. Try using grapefruit or lime or orange. Also dress the scallops with herb such as chives, tarragon, dill or parsley. Cooking is all about experimenting to discover how you like things to taste, not how a supermarket tells you it should.
Seared Scallops Salad is not the only recipe for seared scallops. Try Scallops with Prosciutto or add a bit of heat with Spicy Scallops and Peppers.
Seared Scallops Salad
Equipment
- 1 large frying pan/skillet heavy bottomed
Ingredients
- 16 large scallops
- 55 g unsalted butter
- ½ tsp salt to taste
- ½ tsp ground pepper to taste
- 1 tbsp olive oil
- ½ large lemon juice only
- ½ large lemon wedged
- 1 large Romaine lettuce washed/torn
- ½ large cucumber halved/thinly sliced
- 2 large scallions spring onions/finely sliced
- 100 g sugar snaps sliced
- 1 large avocado peel/stone/slice
- 4 large eggs free range, soft boiled
Instructions
- Prepare the salad as mentioned in the ingredient list and divide into four serving bowls. The quantity of salad depends on whether it’s a starter or main dish.1 large Romaine lettuce, ½ large cucumber, 2 large scallions, 100 g sugar snaps, 1 large avocado, 4 large eggs
- Clean the scallops well with a damp paper towel and rise if needed. Place on a plate and thoroughly dry with paper towel.16 large scallops
- Place a large frying pan/skillet over a medium high heat. Add the olive oil and ½ of the unsalted butter.55 g unsalted butter, 1 tbsp olive oil
- Once melted and the base of the pan is covered, add the scallops and sprinkle with half of the salt and pepper.½ tsp salt, ½ tsp ground pepper
- Allow the scallop to sear on one side, without touching for about 2 ½ to 3 minutes or until they have turned golden.
- Using tongs, flip the scallops over and sprinkle with the other half of the salt and pepper.½ tsp salt, ½ tsp ground pepper
- Sear for a further 2 minutes or until the scallops are just cooked through.
- Transfer the scallops to a warmed plate and keep near.
- Add the remaining unsalted butter and once melted, add the lemon juice and stir to combine. Give the pan a quick scrape with a wooden spoon or spatula as the caramelised bits are so full of flavour.55 g unsalted butter, ½ large lemon
- Return the scallops back to the pan and baste with the butter and lemon juice mixture until warmed through and serve witha wedge of lemon.;½ large lemon
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