Recipe Types: American Grub , Desserts , Dry Rubs , French Cuisine , Grilled , Italian , Mexican Eats , Salad , Seafood

Seared Scallops over Radicchio Salad

2015-06-21
  • 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.

Ingredients

  • 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

Method

Step 1

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

Step 2

Pat down the scallops to help them sear better, then lightly salt and pepper them

Step 3

Put the 2 tablespoon of olive oil in a fry pan and heat on medium-high

Step 4

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.

Step 5

Remove them from the heat when they are browned and opaque and set aside.

Step 6

Add the water and 2 tbsp of balsamic vinegar to the pan and deglaze the caramelized scraps from the pan.

Step 7

Plate the salad (I usually use bags of pre-made spring mix to make it easier).

Step 8

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!

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