Martin Bros. Recipes

Seared Scallop Salad

Keywords: Fish & Shellfish, Salads & Dressings

Added: March 25, 2016

5-6 each High Liner American Pride Dry Sea Scallops – 10-20 ct (925200)

1 oz Capital City Medium Yellow Onion (361075), small diced

1 oz Capital City Red Pepper (361250), small diced

1 oz Capital City Jalapeño (361280), small diced

2 Tbsp Mott’s ReaLime® Lime Juice (733100)

1/2 tsp McCormick Crushed Chipotle Pepper (475761)

2 oz C.H. Robinson Spring Mix (360666)

1. Add olive oil to a sauté pan over medium-high heat. Add scallops; salt and pepper. Sear scallops until browned (no need to completely cook).
2. Sauté onion, red pepper and jalapeño in another pan with olive oil until tender. Add lime juice and chipotle pepper. Add the seared scallops.
3. Continue to cook until scallops are done. If there is not enough liquid in the pan, add some vegetable or seafood stock.
4. Spoon scallops and vegetables over spring mix.
5. Serve with dressing, such as Ventura Classic Gourmet® Reserve Specialty Balsamic Vinaigrette (630628).

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