Kick off summer with super these fresh, tender, and delicious Seared Scallop Salad. This seafood salad is easy for a weeknight meal and has a wonderful blend of flavors. It makes a simple, yet delectable meal.
Seared Scallop Salad
2 Ripe pears, washed
12 King (large) scallops
125 g/4 oz Rocket
50 g/2 oz Walnuts
125 g/4 oz Watercress
1 tablespoon Clear honey
2 tablespoon Orange juice
2 tablespoon Balsamic vinegar
1 tablespoon Low-fat spread or butter
Freshly ground black pepper
Clean the scallops removing the thin black vein from around the white meat and coral. Rinse thoroughly and dry on absorbent kitchen paper. Cut into 3 thick slices, depending on the scallop size.
Heat a griddle pan or heavy-based frying pan, then when hot, add the low fat spread or butter and allow to melt.
Once melted, sear the scallops for 1 minute on each side or until golden. Remove from the pan and reserve.
Briskly whisk together the orange juice, balsamic vinegar and honey to make the dressing and reserve.
With a small, sharp knife carefully cut the pears into quarters, core then out into chunks.
Mix the rocket leaves, watercress, pear chunks and walnuts. Pile on to serving plates and top with the scallops.
Drizzle over the dressing and grind over plenty of black pepper. Serve immediately.
This is indeed an easy way to fix a special and delicious meal.This refreshing salad is also an ideal way to showcase the delicate and sweet flavor of scallops.