Wheatless Wednesday: Dinner Salad With Scallops

This recipe from Cook's Country is as easy as can be: essentially, make your favorite salad, add a fancy dressing, and top with scallops. Enjoy!

Photo courtesy Cook's CountryDinner Salad With Scallops
Serves 4
1 1/2 tablespoons red wine vinegar
2 1/2 teaspoons minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon mayonnaise
Salt and pepper
7 teaspoons extra-virgin olive oil
10 ounces (10 cups) mesclun greens
4 carrots, peeled and sliced 1/8 inch thick
12 ounces snap peas, strings removed, halved crosswise
1 1/2 pounds large sea scallops, tendons removed

Combine vinegar, shallot, mustard, mayonnaise, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Slowly whisk in 5 tablespoons oil until incorporated. Toss greens, carrots, and snap peas with dressing. Divide salad among 4 individual bowls.

Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer and cook, without moving, until well browned, 1½ to 2 minutes. Flip and continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). Transfer scallops to plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat with remaining 1 tablespoon oil and remaining scallops. Divide scallops among salads. Serve.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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