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Seared Scallop Salad on a blue-and-white plate

Seared Scallop Salad with Dill Vinaigrette

Makes 4 servings
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Ingredients Method

Ingredients
  

  • 1 recipe Dill Vinaigrette recipe follows
  • 8 cups mesclun greens
  • 2 large oranges sectioned
  • 1 large shallot thinly sliced
  • 1 pint gourmet medley grape tomatoes halved
  • 12 large fresh sea scallops
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 3 tablespoons butter

Method
 

  1. Prepare Dill Vinaigrette; set aside.
  2. Divide mesclun greens among 4 salad plates. Top with orange sections, shallot, and grape tomatoes.
  3. Sprinkle both sides of scallops evenly with seasoned salt, garlic powder, and pepper.
  4. In a large nonstick skillet, heat oil over high heat. Add scallops; cook for 30 seconds. Add butter; cook for 30 seconds to 1 minute or until browned. Turn scallops, and cook for 1 to 2 minutes or until browned. Place 3 scallops on each salad, and drizzle with Dill Vinaigrette. Serve immediately.