Seared Scallops over Mixed Greens with Dill Cucumber Dressing
Ingredients
| 8 large scallops | ||
| 2 tbs extra virgin olive oil | ||
| 1 tbs unsalted butter | ||
| kosher salt and black pepper to taste | ||
| for the dressing | ||
| 2/3 cup mayonnaise | ||
| 1/3 cup sour cream | ||
| 3 tbs buttermilk | ||
| 1/3 cup finely diced seedless cucumber | ||
| 3 tbs fresh dill, chopped | ||
| 1 tsp lemon juice | ||
| pinch dry mustard | ||
| kosher salt and black pepper to taste |
This salad can be served as an appetizer or a main dish.
- In a hot saute pan add the olive oil and butter, then add the scallops. Allow to sear for at least 2 minutes before moving. Do not touch!
- Once the scallops have seared and browned on the bottom, turn over and let cook for 1 minute more or until the scallops are opaque.
- Remove scallops from pan and drain on paper towels.
- Meanwhile to make the dressing, combine all dressing ingredients and combine well. Set aside.
- Add mixed greens to 6 salad plates and garnish with the shaved cucumber and sliced radishes.
- Drizzle the salad with some of the dressing, then place 2 scallops on top and garnish with lemon peel.
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