Pan Seared Scallops Salad (Print Version)
Seared scallops atop fresh greens with citrus vinaigrette for a light, elegant dinner.
# Recipe Ingredients:
→ Scallops
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→ Salad
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→ Citrus Vinaigrette
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# Directions:
01 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside until ready to use.
02 - In a large bowl, combine baby greens, cherry tomatoes, avocado, red onion, pomegranate arils if using, and toasted pine nuts. Drizzle with half of the prepared vinaigrette and toss gently to coat.
03 - Season scallops generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering. Add scallops and sear without disturbing for 2-3 minutes per side until golden crust forms and centers are opaque. Transfer to a plate.
04 - Divide dressed salad between two plates. Arrange seared scallops atop each salad. Drizzle with remaining vinaigrette and serve immediately while scallops are warm.
# Expert Advice:
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- Restaurant quality results in under thirty minutes without any fancy techniques
- The warm scallops against cool crisp greens creates the most perfect temperature contrast
- That citrus vinaigrette brightens everything while feeling incredibly special
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- Dry scallops are absolutely non negotiable for getting that restaurant quality sear
- Resist the urge to move the scallops around in the pan trust me the crust needs time
- Let the pan get properly hot before adding any seafood or you will end up steaming instead of searing
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- Ask your fishmonger for dry scallops rather than wet treated ones
- A tiny pinch of smoked paprika on the scallops before searing adds incredible depth