Seared Scallop Salad with Dill Vinaigrette
Makes 4 servings
Ingredients
- 1 recipe Dill Vinaigrette (recipe follows)
- 8 cups mesclun greens
- 2 large oranges, sectioned
- 1 large shallot, thinly sliced
- 1 pint gourmet medley grape tomatoes, halved
- 12 large fresh sea scallops
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons canola oil
- 3 tablespoons butter
Instructions
- Prepare Dill Vinaigrette; set aside.
- Divide mesclun greens among 4 salad plates. Top with orange sections, shallot, and grape tomatoes.
- Sprinkle both sides of scallops evenly with seasoned salt, garlic powder, and pepper.
- In a large nonstick skillet, heat oil over high heat. Add scallops; cook for 30 seconds. Add butter; cook for 30 seconds to 1 minute or until browned. Turn scallops, and cook for 1 to 2 minutes or until browned. Place 3 scallops on each salad, and drizzle with Dill Vinaigrette. Serve immediately.
Dill Vinaigrette
Ingredients
- ½ cup chopped fresh dill
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- In the container of an electric blender or the work bowl of a food processor, combine dill, lemon juice, Dijon, sugar, salt, and pepper. Process until blended. With blender or food processor running, add olive oil in a slow, steady stream; process until blended.
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