Pan-Seared Scallops Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Ingredients
for
- For Champagne Tarragon Vinaigrette
- 6 Tbsps good-quality olive oil
- 2 medium shallots (minced)
- 4 Tbsps honey
- 2 Tbsps Champagne vinegar
- 1 ½ tsps Dijon mustard
- 2 Tbsps fresh Chives (chopped)
- 1 Tbsp fresh Tarragon (chopped)
- For Pan-Seared Scallops
- 16 large Scallop
- salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup good-quality olive oil
- 3 cups mixed spring greens
- ½ cup dried Cranberry
- ⅓ cup roasted Pecan (coarsely chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Box grater, 1 Paper towel, 2 Bowls, 1 Tablespoon, 1 große Non-stick pan, 1 Slotted spatula, 1 Measuring cups, 1 Pot, 1 Wooden spoon
Preparation steps
1.
For Champagne Tarragon Vinaigrette:
2.
Place all ingredients in a small bowl and whisk to combine. Set aside.
3.
For Pan-Seared Scallops:
4.
Rinse scallops and gently pat dry. Season with salt and pepper.
5.
In a large non-stick skillet, heat oil over medium-high heat. Add seasoned scallops to pan and saute on one side for about 3 minutes, turn and cook an additional 2 minutes longer, or until golden and opaque in the center.
6.
Evenly divide greens between four plates. Remove scallops from skillet and keep warm. Pour vinaigrette mixture into skillet, stirring constantly until hot and slightly reduced, about 3 or 4 minutes.
7.
Place four scallops on greens on each of the four plates. Sprinkle each plated serving with cranberries and pecans. Drizzle with with vinaigrette. Serve immediately.
