Lemony Arugula Scallop Salad Recipe
The perfect runners salad packed with lean protein, citrus, and leafy greens. But don't worry, it doesn't taste like healthy food...it tastes like New England summer luxury on a plate.
Ingredients
Scallops
- 1/2 lb fresh sea scallops
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
Salad and Lemon Olive Oil Dressing
- 2 cups arugula
- 1/2 lemon
- 1.5 tbsp olive oil
- fresh cracked pepper
- 2 tsp unsalted roasted sunflower seeds
Instructions
Salad Preparation
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Juice half lemon into a small bowl. Add 1.5 tbsp of olive oil and pepper. Whisk until thoroughly mixed.
Place 2 cups of arugula in separate bowl. Drizzle lemon olive oil dressing over it and toss to coat.
Sprinkle with sunflower seeds and set aside.
Prepare and Cook Scallops
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Pull the little side muscle off of the scallops. Throw it away and rinse the scallops and pat dry.
Heat non-stick frying pan to medium heat and spray pan with olive oil Pam or regular olive oil.
Next, season the scallops with salt and pepper.
Once the pan is heated, but not too hot, place each scallop individually on the pan. Cook for 2 minutes.
Use tongs to flip each scallop over to the other side. Cook on this side for another 2 minutes.
Press into a few scallops with your finger or the tongs to test whether they're done or not. You want some give and some elasticity. If they're too mushy, cook another 30 seconds. If they're done, remove immediately to cool. Then place on top of salad and enjoy!
Recipe Notes
Scallops cook very quick so make sure all other prep work is done before beginning to cook the scallops.