Sep 062012
Pin on Pinterest4Share on Facebook0Tweet about this on Twitter0Share on Google+0Share on LinkedIn0Email this to someonePrint this page

Seared Sea Scallops and Vegetable Slaw

Seared Sea Scallops and Vegetable Slaw

Seared scallops served with a vegetable salad


    Vegetable Salad
  1. 3/4 cup chopped yellow pepper
  2. 3/4 cup chopper red pepper
  3. 1 cup thinly sliced red onion
  4. 2 cups thinly sliced fennel bulb
  5. 1 tablespoon chopped fresh dill
  6. 3/4 cup fresh lemon juice
  7. 1/2 cup extra virgin olive oil
  8. coarse salt, freshly ground white pepper, to taste
  9. Scallops
  10. 1 to 1-1/4 pounds sea scallops (approximately 16)
  11. Coarse salt, to taste
  12. 2 teaspoons butter
  13. 2 teaspoons olive oil


    Vegetable Salad
  1. Combine all ingredients in a bowl. Refrigerate at least 30 minutes
  2. Scallops
  3. Remove the small side muscle from each scallop, rinse with cold water and pat dry.
  4. Salt the scallops.
  5. Add the butter and oil to a saute pan over high heat. As pan begins to smoke, add the scallops, making sure they do not touch each other. Sear for 1-1/2 minutes each side; they will have a golden crust but still be translucent in the center.
  6. Serve immediately with vegetable slaw.