Caramelized Scallops with Baby Greens and Meyer Lemon Vinaigrette
Liz Schmitt: http://Lizthechef.com
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Ingredients
- 3 tbsp Meyer lemon juice or other fresh lemon juice
- 1/2 teaspoon Dijon mustard
- kosher salt and ground white pepper (optional)
- 5 tablespoons extra-virgin olive oil
- 6 cups organic mixed baby greens
- 1 pound sea scallops, cut into halves vertically
- 1/4 cup white sugar
- 1-2 tablespoons extra-virgin olive oil
- sea salt and ground black pepper (optional)
Ingredients
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Instructions
- In a small deep bowl, measure out the vinegar. Add the mustard, salt and pepper and whisk together.
- Add the olive oil, whisking as you pour.
- In a large bowl, toss the greens with enough of the vinaigrette to lightly coat the lettuce. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
- Pour the sugar into a plate and roll the scallops in the mixture. Set aside.
- Heat the oil in a large skillet. When the oil is hot, add the scallops and cook 3 minutes on each side until both sides are lightly browned. Do this in batches, adding more oil and heating it before cooking the second batch. (You don’t want to crowd the scallops in the skillet.)
- Place a portion of the caramelized scallops on top of each plate of salad and finish with a squeeze of lemon juice. Serve immediately.
Recipe Notes
http://lizthechef.com/2011/08/18/caramelized-scallops-with-field-greens-and-meyer-lemon-vinaigrette/
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