[1]
Pan Seared Scallops with Fresh Lettuce Greens
Serves 2 larger salads or 3-4 smaller salads.
- 12 oz package frozen sea scallops
- 1 large or 2 smaller cloves of garlic, minced
- 1 tsp freshly grated ginger
- salt
- pepper
- 2 Tbsp Extra virgin olive oil
- Fresh leaf lettuce greens
- Sliced strawberries
- Crumbled goat cheese (I had Honey Almond Goat Cheese)
- Dressing of your choice (I used poppy seed, but a citrusy vinaigrette would be nice too)
Cooking the Scallops
Thaw, rinse, and pat scallops dry. Pour the olive oil in a cast iron skillet. Once oil is heated, add the garlic and ginger to the oil.
Season the scallops with salt and pepper and add to the oil. Cook on each side about 2 minutes, give or take, till they are opaque in the center. Don’t over cook or they will become rubbery.
The Salad
Divide the lettuce onto plates.
Top with sliced strawberries and crumbled goat cheese.
Add the scallops and drizzle with dressing.
Once again, I didn’t give too many measurements. That because most of the time, it isn’t really necessary to measure everything out. It’s a salad not rocket science. I know you’ve got this!
Enjoy!
© 2017, Pamela [2]. All rights reserved.