Summer Scallop Salad With Microgreens
SCALLOP NUTRITION
There’s something really special about the elegant scallop! It’s one of the world’s most revered shellfish, often served forth in rich sauces. But it’s also a delicious and highly nutritious addition to salads and will make them extra special. Scallops are a very high quality protein with little fat and an excellent source of several trace minerals, including selenium, zinc and copper, all good things for regulating our immune systems, thyroid function, brain health and even to protect us against heart disease. Scallops are also a very good source of omega-3 fatty acids, revered for their anti-inflammatory qualities.
Ingredients
- 12 sea scallops about 1-1/2 pounds
- Sea salt and ground black pepper to taste
- 6 Tbsp olive oil divided
- 2 Tbsp balsamic vinegar
- 2 garlic cloves minced
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 4 cups mixed salad greens prepacked are fine
- 1 large firm ripe tomato cut into chunks
- 1 small avocado peeled and cut into slices or chunks
- 1 loosely packed cup of microgreens or pea shoots
- 4 Tbsp coarsely chopped parsley or cilantro
- 2 Tbsp toasted chopped hazelnuts
- 2 Tbsp sesame or nigella or flaxseed
Instructions
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the pan, transfer to a plate, and tent the scallops to keep them warm.
- In the same pan, add the vinegar, garlic, honey, mustard, and remaining olive oil. Bring to a simmer and cook and stir about 30 seconds, to thicken.
- Divide greens, avocado, and tomato among four plates; top with scallops. Drizzle with dressing and serve immediately.
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