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Seared Scallop Salad

with croutons and cream basil dressing

Seared Scallop Salad with croutons and creamy basil dressing

Ingredients (serves 2)

  • 1/4 pint grape tomatoes

  • 1/8 oz basil

  • 1 scallion

  • 1 ear corn

  • 1 clove garlic

  • 2 oz sour cream

  • 1 tablespoon apple cider vinegar

  • 1 big slice of bread

  • 10 oz bay scallops

  • 1 avocado

  • 3 oz mixed lettuce

Equipment

10” medium pan, blender/food processor, olive oil, salt and pepper

Prep Ingredients

  1. Halve tomatoes, pick basil leaves discarding stems.

  2. Trim and discard scallion root - then thinly slice whites and light greens and mince dark greens, keeping seperate.

  3. Shuck corn, slice off kernels. Mince garlic.

Make creamy basil dressing

  1. In a blender, combine sour cream, apple cider vinegar, basil scallion whites and light greens, half of garlic, 1 tablespoon olive oil, salt and pepper as desired.

  2. Transfer to a large bowl (big enough for salad) and set aside.

    (if no blender, mince basil, scallion whites and light greens, and half of garlic as finely as possible, then combine w/ rest of dressing)

Toast croutons

  1. Tear or cut bread into 1 inch pieces. Heat 1 tablespoon olive oil in a medium pan over medium-high heat.

  2. When oil is shimmering, add bread and toast, stirring, until light golden and crisp, 4-5minutes. Add remaining garlic and cook, stirring, until fragrant, 1 minute more.

  3. Transfer to a plate and season w/ salt and pepper. Wipe pan clean for the next step.

Sear scallops

  1. Pat scallops dry with paper towel and season w/ salt.

  2. Return pan from croutons to medium-high heat with 2 teaspoon olive oil. When oil is shimmering, add scallops and sear, without stirring, 2 minutes (to keep from sticking to the pan).

  3. Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Remove pan from heat.

Finish scallops and toss salad

  1. Using a slotted spoon to leave excess moisture behind, transfer scallops to a medium bowl, add half of scallion dark greens and toss to coat.

  2. Halve avocado and discard pit, carefully scoop out flesh, discarding skin, then thinly slice.

  3. Pat mixed lettuces dry with paper towel and add to bowl with creamy basil dressing, along with tomatoes, corn, croutons, and remaining scallion dark greens. toss to coat.

Plate

  1. Divide salad and seared scallops between roomy serving bowls.

  2. Top with avocado and season with salt and pepper.

    Recipe via plated