Shore Greens Recipe

Seared Scallops (if using scallops)

Pat scallops dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat until shimmering. Add scallops spaced apart and sear without moving 1.5–2 minutes until a golden crust forms. Flip and cook 30–60 seconds more until just opaque. Remove to a plate to rest, then slice in half or thirds for the salad.

Cooked Shrimp Option

If using shrimp, bring a pot of salted water to a simmer. Add shrimp and cook 1–2 minutes until pink and opaque. Drain, chill briefly in an ice bath to stop cooking, then peel (if needed) and pat dry.

In a small bowl or jar combine lemon juice, white wine vinegar, Dijon mustard, honey, chopped shallot, chopped dill, salt and pepper. Whisk or shake vigorously while slowly streaming in the olive oil to emulsify. Taste and adjust seasoning — add more lemon for acidity, honey for sweetness, or salt as needed. Set aside at room temperature.

Rinse and spin-dry all salad greens thoroughly. Trim any tough stems from kale and frisée. Place baby kale, baby spinach, arugula and frisée in a large bowl.

Thinly slice cucumber and radishes. Julienned the green apple (toss apple with a few drops of lemon if not using immediately to prevent browning). Dice avocado and lightly toss with a squeeze of lemon to prevent browning.

Add cucumber, green apple, radish, avocado, fresh dill and microgreens (if using) to the bowl with greens. Gently toss with about half of the vinaigrette, using more or less to taste — the salad should be lightly dressed, not saturated.

Arrange dressed greens on individual plates or a shared platter. Artistically place the sliced scallops or shrimp atop the salad.

Sprinkle toasted pumpkin seeds (or pine nuts) over the top, then finish with grated lemon zest, flaky sea salt and freshly ground black pepper.

Serve immediately while scallops are still slightly warm or shrimp are chilled. Offer extra vinaigrette on the side. Leftovers: store dressing separately and keep salad components chilled; add seafood and toss with dressing just before serving.