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Succulent Pan-Seared Hokkaido Scallops Salad
Blackswan
1 serving
BeginnerThis simple and colourful refreshing salad features plumpy seared scallops on a bed of greens with cherry tomatoes, chopped eggs and grated Parmesan cheese. Definitely a teaser to the palate!
Total Steps
6
Ingredients
8
Tools Needed
1
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- 5 Hokkaido Scallops
- 2 Cherry tomatoes
- 2 Chopped eggs
- 1 tablespoons Grated Parmesan cheese
- Bed of greens
- Goma (Sesame) Vinaigrette Dressing
- 1 tablespoons Olive oil
- Black ground pepper(optional)
Instructions
1
Step 1
Rinse vegetables & place on serving plate.
2
Step 2
Top with chopped eggs.
3
Step 3
Rinse tomatoes and cut into halves. Add to salad.
4
Step 4
Rinse scallops & pat dry with paper towels.
5
Step 5
Heat oil & pan fry scallops till golden brown. Transfer to serving plate.
6
Step 6
Drizzle with dressing & add pepper & you'll have an uplifting salad!