Seared Scallop Salad with Asian Vegetables
DAIRY
FREE
NUT
FREE
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.
Seared Scallop Salad with Asian Vegetables
44.204.65.189