Succulent Pan-Seared Hokkaido Scallops Salad
By: Blackswan
Published: Monday, July 13, 2015 - 8:17am

Ingredients




5 Hokkaido Scallops
2 Cherry tomatoes
2 Chopped eggs
1 tbsp Grated Parmesan cheese
Bed of greens
Goma (Sesame) Vinaigrette Dressing to drizzle
1 tbsp Olive oil
Black ground pepper to taste

Preparation

1 Rinse vegetables & place on serving plate. 2 Top with chopped eggs. 3 Rinse tomatoes and cut into halves. Add to salad. 4 Rinse scallops & pat dry with paper towels. 5 Heat oil & pan fry scallops till golden brown. Transfer to serving plate. 6 Drizzle with dressing & add pepper & you'll have an uplifting salad!

About

This 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!