Seared Sea Scallop Salad With Honey-Lime Dressing Recipe

Name: Seared Sea Scallop Salad With Honey-Lime Dressing Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: For the Honey-Lime Dressing:; About 1/3 cup fresh-squeezed lime juice (2 to 3 limes); 5 teaspoons honey (or to taste); 1 tablespoon white wine or rice vinegar; 1/8 teaspoon salt; For the Seared Sea Scallops:; 2 tablespoons grapeseed or peanut oil; 1 1/2 to 2 pounds sea scallops (patted dry); 3 handfuls Mixed greens (such as pea shoots, watercress or arugula mixed with mesclun); 2 handfuls chopped vegetables (such as orange bell peppers and jicama)

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4 to 6 servings

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A light and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.

"The Cooking Club Cookbook" by Katherine Fausset (Villard Books)

For the Honey-Lime Dressing:

1/3 cup freshly squeezed lime juice, from 2 to 3 limes
5 teaspoons honey, or to taste
1 tablespoon white wine vinegar, or rice vinegar
1/8 teaspoon salt

For the Seared Sea Scallops:

2 tablespoons grapeseed oil, or peanut oil
1 1/2 to 2 pounds sea scallops, patted dry
3 handfuls mixed greens, such as pea shoots, watercress or arugula mixed with mesclun
2 handfuls vegetables, such as orange bell peppers and jicama, chopped

Make the Dressing

Gather the ingredients.
In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
Taste and adjust accordingly.
Set aside.

Make the Scallops

Gather the ingredients.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
Transfer to a plate; repeat with remaining scallops.
To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.

Recipe Source: by Katherine Fausset, et al; (Villard Books)
Reprinted with permission.

Nutrition Facts (per serving)
242	Calories
6g	Fat
17g	Carbs
32g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	242
% Daily Value*
Total Fat 6g	8%
Saturated Fat 1g	4%
Cholesterol 62mg	21%
Sodium 1068mg	46%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	4%
Total Sugars 6g
Protein 32g
Vitamin C 15mg	75%
Calcium 36mg	3%
Iron 1mg	7%
Potassium 614mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.