Seared Scallops over Mixed Greens with Dill Cucumber Dressing


  • 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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