Pan-Seared Scallops Over Greens
11⁄2 lb. sea scallops, cleaned
1 tsp. sea salt
1 tsp. ground black pepper
3 tbsp. canola oil
6 cups mixed baby greens
1 bulb fennel, shaved
1⁄2 red onion, peeled and thinly sliced
Dressing for Greens:
1 shallot, minced
1⁄2 tsp. Dijon mustard
3 tbsp. apple cider vinegar
1 sprig fresh tarragon, minced
1⁄2 cup extra virgin olive oil
1⁄4 tsp. sea salt
1⁄4 tsp. ground black pepper, to taste
- Place the Copper Chef on high heat. Add the canola oil. Pat scallops dry; season with sea salt and black pepper. Sear on each side until golden brown (about 2 or 3 minutes for each side).
- In a bowl, mix dressing ingredients together. In a separate bowl, toss the greens with the fennel and red onion. Drizzle greens with some of the dressing.
- Plate the scallops with the salad before serving.
Eric’s Tip: I have also done this as a chilled summer salad. Once the scallops are cooked according to the directions, I’ll place them in the refrigerator to chill for an hour. You still get that clean, fresh scallop taste without wilting the greens.