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Succulent Pan-Seared Hokkaido Scallops Salad

Ingredients

  • 5 Hokkaido Scallops
  • 2 Cherry tomatoes
  • 2 Chopped eggs
  • 1 tbsp Grated Parmesan cheese
  • Bed of greens
  • Goma (Sesame) Vinaigrette Dressing to drizzle
  • 1 tbsp Olive oil
  • Black ground pepper to taste
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Succulent Pan-Seared Hokkaido Scallops Salad

by Blackswan
Time: 15 minutes prep, 5 minutes cook
Servings: 3
 

Directions

  1. Rinse vegetables & place on serving plate.
  2. Top with chopped eggs.
  3. Rinse tomatoes and cut into halves. Add to salad.
  4. Rinse scallops & pat dry with paper towels.
  5. Heat oil & pan fry scallops till golden brown. Transfer to serving plate.
  6. Drizzle with dressing & add pepper & you'll have an uplifting salad!
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Summary

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1 vote | 4884 views
0 reviews | 2 comments

This simple and colourful refreshing salad features plumpy seared scallops on a bed of greens with cherry tomatoes, chopped eggs and grated Parmesan cheese. Definitely a teaser to the palate!

Comments

  • ShaleeDP
    ShaleeDP
    July 20, 2015
    Scallops are nice, i like them.
    1 reply
    • Blackswan
      Blackswan
      July 21, 2015
      Thanks, Shalee! Love seafood :D