Tags
cooking light, dinner, healthy, healthy cooking, salad, Scallops, seafood
This is my first salad recipe posting and I wanted to bring to you one of my favorite seafood. Scallops are wonderful little morsels and are amazingly tasty and tender. I used baby greens on this particularly dish because I think it works very well with the scallops. The balsamic vinaigrette gives this salad a fresh taste to it, while the pickled red onions add textured to the salad.
- 6 Large scallops.
- 1 Red onion.
- 1 Pinch of salt.
- 1 pinch of fresh cracked pepper.
- 1/4 Cup of Olive oil.
- 1/4 Cup of Balsamic vinegar.
- 1 Tbsp of olive oil
- 1 Tbsp of butter.
Pickled Onions
- 1/2 cup of white vinegar
- 1/2 cup of cold water
- 5 tbsp of salt
Thinly slice the red onion and put into a small bowl. Add 1/2 cup of white vinegar, 1/2 cup of cold water and 5 tbsp of salt, set aside for 20 minutes till onions get nice and soft. Rinse the onions with cold water to remove excess salt. set aside.
Scallops
Season the scallops with salt and pepper. In a large skillet heat one tbsp of olive oil and the butter (make sure skillet is very hot) add the scallops and sear on each side (about 3 minutes per side). Set aside. In a small bowl combine the 1/4 cup of olive oil and the balsamic vinegar, mix well and add salt and pepper to taste. Set aside. Combine the baby greens with the balsamic vinaigrette and quickly toss together. Place the greens on a plate and add the scallops on top, garnish with the pickled onions and enjoy!
