The explosion of herbaceous flavours in the salad are the perfect compliment to the clean, delicate taste of quickly-seared scallops. I’ve set up the salad portions for an entree, though you could use less and plate the scallops directly on top for a beautiful appetizer.
Time: 20 minutes
Serves: 4
Ingredients:
1 pound large sea scallops ½ teaspoon kosher salt ½ teaspoon fresh ground black pepper 3 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice 8 cups herb salad or spring mix ½ cup Italian parsley leaves – torn ½ cup fresh mint leaves – torn ½ cup fresh basil leaves – torn 6 green onions – sliced diagonallyPreparation:
Preheat a heavy cast pan on high heat with one tablespoon of the olive oil.
Sprinkle the scallops with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Place in the heated pan for two minutes on each side. Remove the scallops from the pan and let rest.
Whisk together the balance of the salt, pepper and olive oil along with the lemon juice.
Toss the remaining ingredients with the dressing and plate next to the scallops.