Seared Scallop Salad featuring Sesame Teriyaki

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Ingredients

1 pound sea scallops
1 head Boston Bibb lettuce
1 carrot, sliced in a fine julienne and blanched
½ red onion thinly sliced
¼ cup plain rice wine vinegar
½ cup + 1 tablespoon olive oil
salt to taste

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Cook Time: 
8 minutes
Resting Time: 
30 minutes
Total Time: 
53 minutes
Serving size: 
4

Directions

1. Place scallops on a plate sandwiched between 2 paper towels. Put in the refrigerator to keep cold until ready to cook.
2. Wash and dry the lettuce thoroughly. Take the base lettuce leaves and arrange on a platter. Julienne the remaining leaves and place the sliced leaves in the center of the platter.
3. Arrange the carrot and red onion on top of the lettuce.
4. In a separate bowl combine the vinegar, 1/2 cup olive oil, and Sesame Teriyaki. Set aside.
5. Heat 1 tablespoon olive oil in a sauté pan over med-high heat.
6. Sauté the scallops without crowding the pan. Make sure to get a good browning on top and bottom. Each scallop should be cooked 4 minutes each side, until done.
7. Place on the platter with the salad fixings.
8. Dress with the salad with the Sesame Teriyaki dressing.

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Recipe Tip:
When purchasing fresh scallops you have a choice between Wet, Dry, and Diver Scallops. These names refer to how they are handled and harvested. Wet scallops are shucked on the boat and put into a container filled with water. This process preserves them for longer, but they absorb water giving them a less pure flavor and tougher texture. They also tend to be older at the store. Sometimes an additional preservative is added to the water. If you are going to use Wet scallops we recommend soaking them in fresh water for about ½ hour before cooking. Dry scallops are shucked on the boat as well, but stored in a dry container with no water or preservatives. The flavor is more pure and concentrated. The shelf life is shorter, and they tend to be fresher in the store. Diver scallops refer to the method of harvesting – they are harvested by hand by divers. These tend to be the most expensive of the scallop types.
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