Scallops are so versatile. They can be used in warm and cold dishes, and keep their delicious flavour. Try this mixed greens salad with seared scallops. A great side to serve during special occasions.
Prep Time: 10 minutes
Cook Time: 6-8 minutes
2 packages of Toppits Scallops, 40-60 ct
3 tablespoons olive oil
1 tablespoon fresh chives, minced
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons fresh tarragon, minced
2 teaspoons honey
1 teaspoon dijon honey
2 package (142 g) spring mix salad
1 cup shredded carrots
1/2 cup chopped tomatoes or cherry tomatoes
Salt and pepper to taste
Scallops: Defrost the scallops per the package guidelines. Rinse and pat scallops dry with paper towels. Sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add scallops and sear for 2-3 minutes on each side or until golden brown. Remove from pan and keep warm.
Dressing: In the same pan, combine the chives, vinegar, garlic, tarragon, honey, dijon mustard and 1 tablespoon of olive oil on medium-high heat. Cook and stir until thickened, about 30 seconds.
Preparation: Divide the mixed salad greens, shredded carrots and diced tomatoes among the plates, top with the seared scallops and drizzle the dressing. Serve immediately.