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Seared Scallop Salad with Asian Vegetables

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DAIRY
FREE

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NUT
FREE

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PALEO
DIET

Browned, tender, and mildly sweet scallops are the star in this salad. Crisp, garden-fresh vegetables and a refreshing, citrusy dressing complete this light but satisfying dish that’s perfect for a summer dinner.

Prep Time
20 minutes
Cook Time
5 minutes
Makes
4 cups
Serving Size
2 cups

INGREDIENTS

1 cup fresh orange juice

⅔ cup apple cider vinegar

¼ cup tahini paste

½ tsp. kosher salt

¼ cup fresh cilantro

1 clove garlic

1 cup virgin olive oil

1 small carrot, peeled and grated

1 small red bell pepper, ribs and seeds removed, and sliced thin

3 cups napa cabbage, sliced thin

1 medium scallion, white and green parts, sliced thin on the bias

½ small red onion, sliced thin

8 (½-lb.; 225g) dry sea scallops

¼ tsp. sea salt

1 TB. ghee or animal fat

METHOD

1 In a blender, pulse orange juice, apple cider vinegar, tahini paste, kosher salt, cilantro, and garlic to combine. Turn blender on low speed, and slowly drizzle in virgin olive oil.

2 In a medium bowl, combine carrot, red bell pepper, napa cabbage, scallion, and red onion. Add dressing, and toss to coat.

3 Remove small side muscles from sea scallops, rinse scallops with cold water, and thoroughly pat dry. Sprinkle sea salt over scallops.

4 Heat a medium skillet over medium-high heat, and add ghee, swirling the skillet to spread ghee. Gently add scallops, and sear scallops for 1½ minutes or until a golden crust forms on each side and center is translucent.

5 Divide dressed salad between 2 plates, top each salad with 4 cooked scallops, and serve.

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Seared Scallop Salad with Asian Vegetables

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