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from Missfire's cookbook

pan seared scallops salad with cilantro dressing

     






Links:
northendfish.com


Ingredients:
  • 1/3 to 1/2 pound large sea scallops (2 to 4 scallops per salad)
  • 3 Tablespoons butter
  • 3 oz baby lettuce (about 2 large handfuls)
  • course sea salt
  • 1 large tomato, sliced
  • 1 large avocado, sliced
  • 1/3 cup red onion, thinly sliced
  • 1 cucumber, sliced
  • For the dressing:
  • 1 bunch of cilantro, rough chopped
  • juice of one lemon
  • 1 clove of garlic
  • 3 Tablespoons extra virgin olive oil
  • a pinch of sea salt
  • Preparation:
    1. Start by preparing the sea scallops. Rinse thoroughly and pat dry with a paper towel. Remove small muscle from the scallops.
    2. Next, sprinkle both sides with sea sea salt. In a pan, heat the butter on med/high heat. Once the butter is hot (almost smoking hot), add the scallops to the pan.
    3. Cook the scallops for 2 minutes on each side. The sides should have a nice brown sear.
    4. Once cooked, remove the scallops from the pan. Set aside while you make the dressing.
    5. In a food processor or blender, blend the cilantro, olive oil, lemon juice, garlic, and salt until smooth and creamy. If the consistency is too runny, add more olive oil.
    6. Assemble the salad with the sea scallops on top and drizzle with dressing.

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    modified: 2012.01.15 | created: 2012.01.15





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