by Lizthechef
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my 73 recipes »
Photo by Lizthechef
Lizthechef's Notes:
Expand3 tablespoons Meyer lemon juice or any organic lemon juice Ask a question about this ingredient
1/2 teaspoon Dijon mustard Ask a question about this ingredient
kosher salt and ground black pepper (optional)l) Ask a question about this ingredient
5 tablespoons olive oil Ask a question about this ingredient
6 cups organic, mixed baby greens Ask a question about this ingredient
1 pound sewa scallops. cut into halves, vertically Ask a question about this ingredient
1/4 cup white sugar Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
flaked sea salt and extra lemon zest Ask a question about this ingredient
In a small, deep bowl, measure out the vinegar. Add the mustard, salt and pepper - whisk together.
Ask a question about this stepAdd olive oil, whisking as you add.
Ask a question about this stepIn a large bowl, toss the greens with enough of the vinaigrette to lightly coat them. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
Ask a question about this stepPour sugar onto a dinner plate and roll the scallops in the mixture. Set aside.
Ask a question about this stepUsing a large skillet, heat the oil. When hot, add the scallops and cook for 2 minutes on each side, until lightly browned. Do this in batches, adding more oil if needed. Heat the additional oil before adding the second batch of scallops.
Ask a question about this stepServe a portion of the caramelized scallops on top of each portion of the dressed salad. Just one more squeeze of lemon juice - now serve, immediately.
Ask a question about this stepThanks, Mary, it's an easy and healthy meal - prepares in a jiffy too...
Beautiful picture! and the scallops are delicious!