Easy Seared Scallop Salad
Want a great twist on a traditional dish? How about serving up a seared scallop salad? Fresh juicy summer tomatoes, fragrant basil and creamy mozzarella make up the base of the salad that's topped with tender, well-seared scallops.
Servings: 3 servings
Equipment
- Cast iron skillet or nonstick pan
Ingredients
- 1-2 heirloom tomatoes, sliced
- 3-4 basil leaves, sliced or torn
- ½ pound scallops I used colossal, but you can use whatever kind you prefer!
- olive oil
- salt and pepper to taste
- fresh lemon juice
- ½ pound fresh mozzarella, sliced or prepped for serving
Instructions
- You will arrange the salad part however you want for serving. I make sure my tomatoes, basil and mozzarella are prepped before I start my scallops as they cook so quickly.
- Heat a cast iron skillet or nonstick skillet over medium heat. Once it is heated, add enough oil to cover the bottom of the pan. Heat the oil.
- When your pan is pretty hot, add in your scallops. Cook on one side for about 3 minutes. Sprinkle with salt and pepper. Carefully flip and cook on the other for about 30-45 seconds.
- Now, add your scallops to the plated caprese salad.
- Drizzle with a little more olive oil, fresh lemon juice, salt and pepper. That's it. Ready to go within 10-15 minutes. It is so worth it!
- Now sit back and enjoy. You deserve it!
Notes
A hot pan is essential for cooking scallops.
Don't move the scallops in the pan after adding them for at least three minutes. This way you get the nice caramel color on the scallops.
Use fresh, ripe tomatoes. Whether you choose heirloom or simple red tomatoes it's important that they are ripe. This ensures they are juicy and flavorful.
Make sure to remove the moisture from the scallops before cooking especially when using thawed, frozen scallops.
Remember with most seafood dishes you want to cook hot and fast. If you don't, you will get tough seafood, and no one wants that!
Be sure to prep the salad ingredients first since the scallops cook so quickly.