This Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette is the perfect summer dinner.
I love scallops. They are so rich tasting, yet they are actually very light! They require very little prep, and are ready in minutes.
This recipe can be scaled up or down, depending on the number of servings you need. Just cook the scallops in batches so that you get a nice golden sear.
Get the best scallops you can find, and if you can find "dry packed," even better. This helps you achieve a good sear on the surface. If you can't (you'll know by the milky liquid in your scallops), make sure you dry the scallops in the refrigerator between layers of paper towels dusted with cornstarch before cooking.
I seared these scallops in a wok prior to making this bean sprout dish, but you can also use a heavy frying pan or wide Dutch oven (better to control splatters). Make sure there is plenty of room between each scallop so that they get crusty and golden.
Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette
Serves 2, adapted from Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight's Supper.
Toasted Sesame Seed Ginger Vinaigrette
1 1/2 tsp lemon juice
1 tsp soy sauce
1 1/2 tsp vegetable oil
1/2 tsp freshly grated ginger
1 clove minced garlic
1 1/2 tsp toasted sesame seeds
1/2 tsp toasted sesame oil
Place all of the ingredients into a jar, cover, and shake.
Seared Scallop Salad
8 large scallops
Salt and pepper
2 tsp cooking oil
2 large handfuls of dark, leafy salad greens
- Place the salad greens onto two plates.
- Sprinkle the dried scallops with salt and pepper on both sides.
- Heat the oil in a heavy frying pan, wok, or Dutch oven over high heat. Add the scallops and sear for two minutes.
- Flip the scallops over and sear for two more minutes.
- Reduce the heat to medium, and cook for two minutes more.
- Divide the scallops between the two plates and drizzle with the dressing.
Enjoy your guilt free dinner... or maybe add some garlic toast. Just saying.