Nothing like a light summer salad! This salad can brighten up anyones' day with all its fresh flavors. Scallops are a great source of vitamin B12, essential for cardiovascular health, so eat up my followers!
Ingredients:
8 bay scallops thawed
lemon pepper seasoning to taste
6 baby tomatoes. yellow, red, etc.
1 handful baby arugula
1 handful frisee
dressing see sauces: lemon-basil olive oil
4 lemon wedges
fresh ground black pepper
olive oil
- In a skillet heat about 2 tbsp olive oil on medium-high heat.
- Meanwhile in a bowl, season scallops with lemon pepper seasoning and pinch of salt. Set aside.
- In a bowl, tear frisee into bite size pieces. Mix in baby arugula. Divide mixture on 2 chilled plates. Slice baby tomatoes lengthwise, placing 6 pieces on each plate in a circle.
- When skillet is hot, but not smoking, sear scallops on both sides. About 1 1/2 minutes on each side. They should be browned and firm.
- Place scallops on greens and drizzle all over with lemon basil olive oil. Squeeze 1 lemon wedge over salad. Sprinkle with ground black pepper. Garnish with remaining fresh lemon slice!
Enjoy!! :D Serves 2.
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