Pan Seared Scallop Salad

Pan Seared Scallop Salad with wild greens, dried cranberries, cherry tomatoes, in a peach balsamic vinaigrette


This was my first time attempting scallops in the kitchen.  I was delighted to find that my favorite seafood is in fact very easy to make!

1. Drain and rinse scallops
2. Remove adductor muscle from each scallop, which is just a tab of meat stuck to the side of the scallop that can be a bit too chewy
3. Season each side of scallops with salt
4. Heat a nonstick pan over high heat and add a tablespoon of butter
5. Once pan begins to slightly smoke, place scallops in pan
6. Wait… (Do not touch them!  You’ll want to have a nice seared crust so you best just be patient.)
7. After a few minutes, check on your scallop by gently lifting it up to see if the side is seared to the degree you want it to be
8. Flip scallop over and sear other side – I only kept the other side on the pan for under a minute because I like my scallops nice and springy.  Raw scallops are super delicious so definitely err on the undercooked side if you are unsure.  You can check by looking at the side of the scallop and making sure it is still somewhat translucent.

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