How to make it

  • Rinse scallops and pat dry with paper towels and place them on a plate. Generously sprinkle kosher salt and freshly ground cracked pepper on both sides of the scallops - and set aside.
  • Prepare salad, rinse and either place salad greens in serving bowl or on serving plates and put in fridge till ready. I would normally sprinkle a little of the lemon juice over the salad greens to keep them looking their best and to add acidity to the over-all dish.
  • (Here are the directions for the balsamic dressing): Peel and mince finely the garlic and place into bowl along with vinegars and vinegar syrup. Put salt, pepper, mustards, honey, mayonnaise and tarragon into bowl and whisk till well blended. While still whisking, add olive oil ever so slowly so that it streams and the oil becomes emulsified and doesn't separate from the vinegar. Taste-test your dressing, if it need more vinegar or more oil, adjust to your likings.
  • Back to the Scallops: Take skillet, put on medium-high heat and let get very hot. (now would be a good time to put on that exhaust fan of yours - just to be on the safe side)
  • It will take no time at all in cooking scallops, so be prepared to serve right away.
  • Put butter in skillet, let brown and bubble, then put in scallops.
  • Don't move the scallops, you want to let them sear (and get caramelized and almost cooked through) Some of the sides of the scallops might looked cracked and that's perfect - it shows your pan is hot enough an so are you!
  • Take a peek after 4 minutes on the underside of scallops - does it look very brown and dark? - Perfect, as you are!
  • Now flip those babies and cook them on 2 minutes more.
  • During those two minutes, grab salads out of fridge, pour a little of the balsamic dressing over greens, add the fantastic looking sensationally-tasting scallops on top of greens.
  • Squeeze the remaining juice of the lemon over the scallops (watch for seeds) and pour any left over burnt butter over the scallops.
  • With spoon (or if being fancy, use squirt bottle filled with balsamic dressing) and drizzle a little of the dressing over the scallops going back and forth.
  • Call troops to table. Serve will very chilled chardonnay or pino grigio.
  • Voila! - Relish in the oohs and ahhs.
  • Smile now! You are a now a master chef of sensational seared scallops over baby greens with balsamic dressing. Photo to come soon.
After rinsing and patting dry on both sides with a papertowls,salt and pepper your scallops generously   Close
Sear your scallops on high heat, and turn only once - remember these babies cook in about 5 minutes - that's it!   Close

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    cheryilyn ate it and said...
    Was this review helpful? Yes Flag
  • coffeebean53 10 years ago
    OMG You have me drooling here. I can't wait to try this. Thanks for an awesome post. :)
    Was this review helpful? Yes Flag
  • vickycummins 10 years ago
    Thank you sooooooooooooo much!! Can't wait to try this! It sounds divine. Oh are my friends going to be happy!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes