Seared Scallops over Radicchio Salad2015-06-21
- Servings : 4
- Prep Time : 10m
- Cook Time : 8m
- Ready In : 20m
A light and healthy salad that is quick to make and that will make you savor every bite.
- 2/3 cup plus 2 tablespoons extra-virgin olive oil
- 6 tablespoons plus 2 tablespoons balsamic vinegar
- 1 shallot thinly sliced
- 1 bag spring mix salad
- 24 large sea scallops
- 3 tablespoons water
Mix the 2/3 cup of extra virgin olive oil, the balsamic vinegar, the shallots and salt and pepper to taste in a small bowl
Pat down the scallops to help them sear better, then lightly salt and pepper them
Put the 2 tablespoon of olive oil in a fry pan and heat on medium-high
Add the scallops carefully and let sear on each side for about 2 minutes a side - depends on your stove - don't let them over cook! They should have a nice brown color to them with a delicious caramelization.
Remove them from the heat when they are browned and opaque and set aside.
Add the water and 2 tbsp of balsamic vinegar to the pan and deglaze the caramelized scraps from the pan.
Plate the salad (I usually use bags of pre-made spring mix to make it easier).
Add the scallops to the top of the salad, and dress with the olive oil and balsamic dressing. Pour the deglazed mixture over the scallops and enjoy!