Ingredients:
For salad
- 3/4 lb (0.375 kg) scallops;
- 1 English (seedless) cucumber;
- 2 tomatos;
- 1 tablespoon safflower or canola oil (for high heat);
- Sea salt.
For dressing
- 1/2 cup (60 ml) lemon juice;
- 1 red onion;
- 1/4 cup (60 ml) balsamic vinegar;
- 1/4 cup (60 ml) Japanese rice vinegar;
- 1 tablespoon fish sauce;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 tablespoon honey or according to taste;
- 1 teaspoon extra virgin olive oil;
- Sea salt and pepper.
Recipe:
Serving for 2
For salad
- Clean the scallops and pat dry, refrigerate;
- Cut English (seedless) cucumber and tomatos in 1/2” (1 cm) cubes;
- Layer on the bottom of a plate, refrigerate;
- Add safflower or canola oil in a sauté pan over medium high heat;
- Sear both sides of the scallops until golden brown;
- Sprinkle sea salt;
- Top the salad with scallops and dressing;
- Serve warm.
For dressing
- Dice red onion into small cubes;
- Add lemon juice and refrigerate overnight;
- Mix balsamic vinegar, Japanese rice vinegar, fish sauce, Liquid Aminos and honey to pickle red onion;
- Sea salt and pepper to taste;
- Refrigerate;
- Add extra virgin olive oil 15 minutes before serving.