Seared Sea Scallop Salad
Seared Sea Scallop Salad came about from my recent obsession with scallops. I had bay scallops and enjoyed them. Then I tried a sea scallop and thought it was beyond disgusting. I never wanted to try one again. Then trying to make my kids try different foods I decided to try them once again. This time I had a chef make them and this began my obsession!
I found out that if over cooked scallops become very gross. They get all rubbery and loose that sweet flavor. However cooked properly they are so delicate that they almost melt in your mouth.
I purchase my scallops frozen. This way I can cook up a couple as I want. Shhh don’t tell my family but its what I have for lunch once a week or so while their at school and work! They cook in about 6 minutes so I can eat and continue with my busy day.
Adding a few scallops to a steak dinner and you have a stupendous surf and turf. That’s what I actually did when I made this salad. I added a beautiful ribeye and baked sweet potato for a meal better than any steakhouse!
When you make this amazing recipe (or any of my recipes) tag me on social media using the #MyWorldSimplified
Seared Sea Scallop Salad
Ingredients:
9 Sea Scallops
1/2 stick butter, unsalted
2 cloves smashed garlic
1/2 lemon
1 head romaine lettuce, chopped
1/2 yellow pepper, grated
2 green onions, diced
4-6 grape tomatoes sliced
Salt to taste, I used a pinch
Directions:
Prepare your salad first the scallops only take 6 minutes. Make a bed of the lettuce. Top the lettuce with the tomato, onion, and peppers. Pour your favorite Italian dressing and set in the fridge for a few minutes to chill.
In a skillet over medium heat melt the butter. Add in the garlic and swirl the pan every 30 seconds until the butter starts to brown.
Immediately add scallops leaving plenty of room around each one. (Over crowding will cause your temp to drop and it wont sear) Cook for about 3 minutes and carefully flip.
Cook another 3 minutes and remove the pan from the heat. Squeeze the 1/2 a lemon directly over the scallops.
Top with a little sea salt and serve immediately over the delicious salad from the fridge. Enjoy!
- 9 Sea Scallops
- 1/2 stick butter, unsalted
- 2 cloves smashed garlic
- 1/2 lemon
- 1 head romaine lettuce, chopped
- 1/2 yellow pepper, grated
- 2 green onions, diced
- 4-6 grape tomatoes sliced
- Salt to taste, I used a pinch
- Prepare your salad first the scallops only take 6 minutes. Make a bed of the lettuce. Top the lettuce with the tomato, onion, and peppers. Pour your favorite Italian dressing and set in the fridge for a few minutes to chill.
- In a skillet over medium heat melt the butter. Add in the garlic and swirl the pan every 30 seconds until the butter starts to brown.
- Immediately add scallops leaving plenty of room around each one. (Over crowding will cause your temp to drop and it wont sear) Cook for about 3 minutes and carefully flip.
- Cook another 3 minutes and remove the pan from the heat. Squeeze the 1/2 a lemon directly over the scallops. Top with a little sea salt and serve immediately over the delicious salad from the fridge. Enjoy!
