Hello sweet friends, I’m continuing my Summer Salad Series today with a delicious Seared Scallop Salad, if you missed any you can find them here. I know you probably think the scallops are the star of the show. But, it’s really the dressing ( wink). Although you will need to use the stove it is only for about 15 minutes so not quite enough time to get you overheated. Just a reminder that fresh scallops should smell clean and sweet, if they have a strong fishy smell, or if you see signs of the muscle fibers pulling apart, do not buy them!
What You Need
Fresh scallops, dry packed (three per person) cleaned patted dry and set aside
4 Eggs (hard boiled and cut in half)
1/2 Cup olive oil mayonnaise
1/2 Cup canola oil (divided)
1 Clove garlic crushed
3/4 Cup fresh Parmesan cheese, divided (½ cup grated and ¼ cup crumbled)
1/4 Cup sour cream
½ tsp. Garlic powder
2 Tbsp. Distilled white vinegar*
2 Tbsp. milk
4-6 Cups Bibb lettuce, Romaine Lettuce, Green Mixed lettuce or loose leaf spinach
Salt and Pepper to taste
Nonstick frying pan
¼ Cup canola oil
Small mixing bowl
4 salad plates (or bowls)
Plate lined with brown paper or paper towels
Before you Start- loosely layer salad greens into each bowl or salad plate and set aside.
Let’s Make It! In nonstick frying pan add ¼ cup canola oil and garlic, sauté over medium heat until garlic is clear. Add prepared scallops cook (about 3-5 minutes per side) until brown on both sides and cooked through. Using a slotted spoon remove from pan and place on prepared plate. In a mixing bowl combine remaining canola oil, grated Parmesan cheese, sour cream, garlic powder, vinegar and milk. Whisk well until creamy, if it’s too thick add a bit of milk one teaspoon at a time.
Add eggs to salad and drizzle some of the dressing on top, add scallops and serve with remaining dressing and crumbled parmesan cheese and your favorite crusty bread.
Katie’s Tid Bits* try using white wine vinegar or apple cider vinegar. Try adding 2 Tbsp. honey Dijon mustard to the dressing mix too.
I hope you will enjoy eating your Seared Scallop Salad
Have you signed up for the Summer Tablescape challenge yet? No, oh my goodness scoot over and sign up here!
I look forward to seeing you and your friends at the TFT party tomorrow!