This seared scallop salad is a family hit. Here I have it prepared as a large plattered salad to be shared at a family table. Last summer, I posted this same salad as an individual plate served with the best ripe peaches. Here, I served it with mangoes, accompanied with avocadoes and a tangy, spicy seafood sauce.
TIPS: for the perfect seared scallops. The scallops must be completely defrosted(if using frozen ones). Pat them dry(this is essential), and season with salt and pepper. Let them rest at room temperature about 15 minutes before searing them to help them reach a less chilled temperature. Add just a little oil to the pan, this will help transfer the heat from the pan to the scallops. The pan should be on medium-high to high, but not so hot that the oil smokes or that you will burn the scallops before they have cooked.
Large scallops take 60-75 seconds per side. Once in the pan, do not touch the scallops, let them caramelize and create a beautiful brown crust. Then turn them with tongs and cook another 60-75 seconds on the other side.
Mixed baby greens, dressed in a very high quality EVO oil makes the best bed for the scallops. Serve with accompanying fruits or vegetables.
As Always,ENJOY!
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