Gluten-Free Pan-Seared Scallop Salad

Ingredients

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• 1 lb large sea scallops, patted very dry
• 1 tbsp olive oil, plus more for dressing
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tsp sesame oil Shop
• 1 tbsp gluten-free tamari or GF dressing Shop

Instructions

1. 1 Prepare the scallops by ensuring they are thoroughly patted dry with paper towels; this is crucial for achieving a good sear. Season the dry scallops generously with salt and black pepper on both sides, about 1 teaspoon of salt and 1/2 teaspoon of pepper in total.
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers but does not smoke. Carefully place the seasoned scallops in the hot skillet, ensuring they are not overcrowded, and sear for about 2-3 minutes per side, until a beautiful golden-brown crust forms and the scallops are opaque throughout.
3. 3 While the scallops are searing, prepare the salad base. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced cucumber, and thinly sliced red onion. Toss gently to distribute the vegetables evenly.
4. 4 Whisk together the dressing ingredients in a small bowl: 2 tablespoons of fresh lemon juice, 1 teaspoon of sesame oil, and 1 tablespoon of gluten-free tamari or your preferred gluten-free dressing. Continue whisking until the dressing is well combined and emulsified.
5. 5 Assemble the salad by dividing the mixed greens and vegetables among four plates. Top each salad with the perfectly seared scallops. Drizzle the prepared lemon-sesame dressing generously over the scallops and vegetables just before serving, allowing the flavors to meld for a few moments.

Nutrition (per serving)

Tips & Notes

• Peel off the small, tough side muscle from each scallop before cooking. It comes away easily with your fingers.
• Leave the scallops alone for the first 2 minutes in the hot pan. They are ready to flip when they release easily and have a deep golden crust.
• Choose dry-packed scallops if you can. Wet-packed scallops are treated with a solution that makes them release water and resist browning.

Common questions