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Pan Seared Scallop Salad

Recipe

Ingredients

Video

Ingredients:

For salad

• 6 large scallops, about 4 oz (125 g);
  
• 1 English (seedless) or 3 Persian cucumbers;
  
• 3 - 4 medium size tomatoes;
  
• 1 tablespoon safflower or canola oil (for high heat);
  
• Sea salt.

For dressing

• 1/2 cup (120 ml) lemon juice;
  
• 1/4 cup (60 ml) Japanese rice vinegar;
  
• 1 medium red onion;
  
• 1/4 cup (60 ml) balsamic vinegar;
  
• 1/4 cup (60 ml) Chinese red 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 teaspoon honey, adjust for taste;
  
• 1 teaspoon extra virgin olive oil;
  
• Sea salt.

Recipe:

Serving for 2

For salad

1. Clean scallops and pat dry, refrigerate until use;
   
2. Cut and tomatos to 1/2” cubes;
   
3. Cut cucumbers to 1/4” slices;
   
4. Layer on the bottom of a plate;
   
5. Add safflower or canola oil in a sauté pan on medium high heat;
   
6. Sear both sides of the scallops to golden brown, about 1 minutes each side;
   
7. Top salad with scallops and dressing;
   
8. Add extra virgin olive oil before serving;
   
9. Sprinkle sea salt.

For dressing

1. Dice red onion into small cubes;
   
2. Add lemon juice and Japanese rice vinegar at less 1 hour before, better overnight;
   
3. Mix in balsamic vinegar, Chinese red vinegar, fish sauce, Liquid Aminos and honey;
   
4. Sea salt for taste;
   
5. Add extra virgin olive oil before serving.

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