How to make it

  • Making the vinaigrette. In a medium-sized bowl, add the meyer lemon juice, sugar, salt and black pepper/grains of paradise. Whisk until the sugar and the salt are completely dissolved. While continuing to whisk, slowly add the oil to the juice. At this point, you want to taste and adjust any seasoning. For convenience, I move this to a squeeze bottle to make dressing the greens and scallops easier.
  • Clean and rinse the head of lettuce. Chop the lettuce in thin ribbons about a quarter-inch wide. You are looking to make nice strands. Place in a bowl and lightly coat with vinaigrette (whisk again if the oil and juice have separated) it should only take a few tablespoons of liquid. You do not want wet greens as much as you want the with the nice taste.
  • Searing the scallops. Pat dry the scallops with a paper towel. In a medium-sized pan over medium-high to high heat, add the oil. Once the oil begins to lightly smoke, add the scallops. Cook for about 2 min per side. You are looking for a nice brown color. It is important to not overcook them. Scallops can become quite hard if overcooked. You want to serve scallops not giant pale pencil erasers.
  • Place about a handful of greens in the center of the plate. Make a nice pile. Place two scallops atop of the greens. Lightly drizzle a teaspoon of the vinaigrette over the scallops. Serve while the scallops are still warm. Enjoy!
Not always a pair you think of...   Close
Dress Conservatively.   Close
A splash more at the end.   Close
Another look at the finished product.   Close

Reviews & Comments 7

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  • hopscotch 11 years ago
    Think Ironchef has a good suggestion - would put some shrimp and pork into a chop chop, then pan fry it - drizzle some saki and butter into the pan and a touch of soy sauce.

    Add some chiffonade carrots and jimica.

    Add some red pepper flakes, and I think it would work out swell for me.
    Drizzle some of that pan fried chopped shrimp and port.

    Maybe spaghettini some of that Argentinian purple veggie (cabbage like) and top that dish with it.
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  • sandra_d 13 years ago
    scallops+lemon - 2 of my favorites..will try this one for sure! thanks for sharing it.
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  • keeperrox 14 years ago
    I hope you don't mind me adding this to a Fresh Food Cooking group I started. Looks great!
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    " It was excellent "
    notyourmomma ate it and said...
    I love this dish. Meyer lemon vinaigrette is a great dressing for anything, but on seared scallops; it is pure heaven. I have a Meyer lemon tree and when it has fruit, I have an abundance to use. This dressing is almost always in the frig when we are harvesting fruit.
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  • ironchef 14 years ago
    Nice recipe. I do something similar except I incorporate the Meyer lemon into an aioli and I wrap the scallops with pancetta. The combination of the lemon, scallops, and pork go really well together.
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    " It was excellent "
    psy333che ate it and said...
    This is delicious. I love scallops and this one was wonderful
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    " It was excellent "
    wokkingmum ate it and said...
    I love scallops! I gonna try this! Yummy!
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