Pan-seared Scallops Recipe
Pan-seared fresh local sea scallops around Little Leaf Farms' seasonal greens, baby tomatoes, toasted pistachios, crumbled bleu cheese and our balsamic vinaigrette. Extra salad add $3.95
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Ingredients
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Scallops
Salad
Method
Preparing the Scallops
- 1
Pat Dry
Using paper towels, pat the scallops dry to remove excess moisture. This step is crucial for achieving a nice sear.
- 2
Season
Sprinkle both sides of the scallops with salt and black pepper evenly.
- 3
Heat Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 4
Preparing the Salad
- 5
Combine Greens
In a large bowl, add the seasonal greens and baby tomatoes.
- 6
Add Toppings
Sprinkle the toasted pistachios and crumbled bleu cheese over the salad mixture.
- 7
Dress Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to combine all ingredients evenly.
Plating
- 8
Assemble
On a serving plate, place a generous portion of the salad mixture in the center.
- 9
Top with Scallops
Arrange the seared scallops on top of the salad for an elegant presentation.
