👥4 people
⏲️1h 0m
🕐8m
🍽️main meal
When dry brining scallops be sure to pat dry any excess dampness before searing.
Ingredients
- For The Scallops:
- 1 lb. scallops
- 1 teaspoon kosher salt
- 1 teaspoon rub of choice
- For The Salad:
- 2 ounces mixed greens
- 2 ounces spinach
- ⅛ cup quinoa, cooked
- 4 tablespoons almonds, roasted and chopped
- 1 avocado, grilled and diced
- For The Dressing:
- 1 mango, cut and peeled, grilled(optional)
- 1 tablespoon honey
- 2 limes, juiced
- ¼ teaspoon fresh cracked black pepper
- 1 ½ teaspoon salt
- ¼ cup olive oil
Method
- For the scallops, toss the scallops with salt and rub. Let sit for at least 1 hour, or up to 4 hours. Next, pat scallops dry and place on a clean, dry plate. Preheat the grill with a cast iron grate and cast iron pan or plancha, to 450º. Coat the pan with a light coating of a neutral oil, preferably peanut, canola, or ghee. Place the scallops, evenly spaced, in the pan and sear until well caramelized. Turn scallops and finish cooking.
- For the dressing, place the mango, honey, and lime juice in the bottom of a tall cylindrical container and pulse with a stick blender until smooth. Slowly drizzle in all the olive oil while blending until you have a thick, creamy dressing. Add salt and pepper and taste. Adjust the seasoning to your taste.
- For the salad, in a medium bowl, combine all the ingredients and toss with the dressing. Add salt and pepper to taste.
- To serve, arrange scallops on a serving platter and surround with salad. Garnish with more almonds and black pepper, optional.
