This delicious and satisfying meal is the perfect summer dinner salad!
You’ve likely seen the recent salad posts, Summer Salad Base and Summer Salad Base, Part 2. This recipe combines the essence of both, adding freshly-sautéed Hokkaido scallops for the win.
Serves 2 (large portions!)
Salad Ingredients:
Mixed spring greens (4 large handfuls)
1 carrot, chopped
1 large red beet, boiled or roasted, peeled and cut into chunks
1 large red radish, sliced
1/2 avocado, cut into chunks
1/2 steamed corn cob, corn sliced off
4 green onions, chopped
handful crushed walnuts (raw)
2 tablespoons goat cheese
10-12 Hokkaido scallops, rinsed well and patted dry
Dressing Ingredients (approximate measurements):
3 tablespoons extra-virgin olive oil, 1 teaspoon white wine vinegar, 1 teaspoon apple cider vinegar, 1 heaping teaspoon coarse mustard, 1/2 teaspoon Kosher salt, 4-5 cranks of freshly-ground black pepper (can add 1-2 teaspoons of honey if desired)
Instructions:
- Assemble all salad ingredients (except for scallops and goat cheese) in large salad bowl, set aside.
- Sauté scallops in lightly-oiled pan, about 2 minutes per side on high heat, seasoning with salt and freshly-ground black pepper before removing to let sit on paper towels.
- Put all dressing ingredients into small bowl, whisk until smooth.
- Drizzle dressing over salad bowl items, toss vigorously to coat everything well.
- Plate onto flat dinner bowls or large plates. Sprinkle with goat cheese.
- Place sautéed scallops onto salads and serve immediately.
