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Pan Sear Scallop Salad

Recipe

Ingredients

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

1. Clean the scallops and pat dry, refrigerate;
   
2. Cut English (seedless) cucumber and tomatos in 1/2” (1 cm) cubes;
   
3. Layer on the bottom of a plate, refrigerate;
   
4. Add safflower or canola oil in a sauté pan over medium high heat;
   
5. Sear both sides of the scallops until golden brown;
   
6. Sprinkle sea salt;
   
7. Top the salad with scallops and dressing;
8. Serve warm.
   

For dressing

1. Dice red onion into small cubes;
   
2. Add lemon juice and refrigerate overnight;
   
3. Mix balsamic vinegar, Japanese rice vinegar, fish sauce, Liquid Aminos and honey to pickle red onion;
   
4. Sea salt and pepper to taste;
   
5. Refrigerate;
   
6. Add extra virgin olive oil 15 minutes before serving.

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