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| Photo by Lynda Morris Childress |
10 to 12 large scallops
1 tablespoon butter
1 tablespoon olive oil
4 to 6 handfuls mixed salad greens
1 large avocado
Juice of 1/4 lemon
1 tomato or 8 cherry tomatoes
1/4 cup fresh blueberries
(optional)
Fresh mint leaves, to taste
Dressing:
4 tablespoons olive oil
1 tablespoon white balsamic
vinegar
1 to 2 teaspoons brown mustard
Fresh ground pepper, to taste
Salt, to taste
4 tablespoons olive oil
1 tablespoon white balsamic
vinegar
1 to 2 teaspoons brown mustard
Fresh ground pepper, to taste
Salt, to taste
Steps:
Heat the butter and olive oil in a sauté pan over medium-high heat. Place scallops facedown in butter/oil and sear for 3 to 4 minutes, or until browned. Flip and repeat on other side. (The oil may smoke a bit). Remove scallops from pan and cool. They should be room temperature for the salad. While scallops cool, prepare salad ingredients. Place salad greens in a large bowl. Pit the avocado and cut into bite-size wedges. (Squeeze on a bit of fresh lemon juice to prevent browning). Slice tomato into wedges, or halve cherry tomatoes. Add to greens, along with blueberries (optional) and mint. Prepare dressing: In a large measuring cup or small bowl, combine oil, vinegar, mustard, salt and pepper. Whisk until emulsified. Add scallops to the salad and dress to taste. Reserve any extra dressing for future use. Toss and serve immediately. Serves two.
Heat the butter and olive oil in a sauté pan over medium-high heat. Place scallops facedown in butter/oil and sear for 3 to 4 minutes, or until browned. Flip and repeat on other side. (The oil may smoke a bit). Remove scallops from pan and cool. They should be room temperature for the salad. While scallops cool, prepare salad ingredients. Place salad greens in a large bowl. Pit the avocado and cut into bite-size wedges. (Squeeze on a bit of fresh lemon juice to prevent browning). Slice tomato into wedges, or halve cherry tomatoes. Add to greens, along with blueberries (optional) and mint. Prepare dressing: In a large measuring cup or small bowl, combine oil, vinegar, mustard, salt and pepper. Whisk until emulsified. Add scallops to the salad and dress to taste. Reserve any extra dressing for future use. Toss and serve immediately. Serves two.
Source: Cruising World Magazine - http://www.cruisingworld.com/
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