Caprese Salad with Scallops
The scallops are a prefect addition to the classic caprese salad. It is quick to make, healthy and totally delicious!
Servings: 3 servings
- 1-2 heirloom tomatoes, sliced
- 3-4 basil leaves, sliced or torn
- ½ pound scallops I used collasol, 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
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. Now, 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. 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!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!