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Seared Scallop Salad
- 6 scallops, thawed
- 1/3 cup fresh lime juice
- 5 tsp honey
- 1 tbsp rice vinegar
- ¼ tsp salt
- 1/2 Bell pepper, roughly chopped
- Pea shoots for garnish
- Mescaline salad mix
- Extra Virgin Olive Oil
Defrost scallops before use. Gently remove remaining piece of membrane (this will be a beige color piece on the side that is a little firmer than the scallop meat). Place on paper towel, pat dry and set aside.
Make the dressing by mixing the lime juice, honey, vinegar and salt in a bowl. Avoid using a metal bowl as this reacts with the lime juice and alters the flavor. Set aside.
Dice the bell pepper and mix with an even amount of both salad mix and pea shoots in a bowl.
Heat a non-stick pan and add enough olive oil to lightly cover the pan. When the pan begins to smoke add the scallops, one at a time. Keep heat on a medium high heat and let sit for 30 seconds. Gently move each scallop separately, if they don’t move they aren’t ready .
Once they are sealed and move, turn scallops and turn heat off. Let sit for a further 15 -20 seconds and remove to a separate plate. They should feel firm but not hard and have a nice golden brown sear around the edges and a little across the center. The scallops will taste sweet with a medium texture when eaten.
Dress the salad mix and gently place the scallops on the edge and atop the salad, add a little more dressing to cover the scallops. Serve immediately.
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