Enjoy some Seared Scallops with Fresh Green Salad, it’s one of our favorite summer meals!

Ingredients

• 10 Dry Scallops
• 1 cup Fresh Corn off the Cob
• 1 Red Bell Pepper Fresh diced
• 1 cup diced tomatoes
• 1ea Shallot Minced
• 1 Tbsp Dijon Mustard
• 1 fresh lemon
• 
¼ cup minced fresh Dill
• 2 Tbsp high smoke point cooking oil i.e. grape seed, avocado or canola oil
• 1 Cup Extra Virgin Olive Oil
• ½ cup Seasoned Rice Wine Vinegar
• 
5oz fresh baby Kale or mixed greens
• 
Salt and Pepper

Cooking Instructions

Preheat over medium-high heat 2 Tpsb high smoke point oil in a non-stick or cast-iron sauté pan, remove abductor muscle from the scallops and season with salt and pepper. Add Scallops to Sauté pan and cook for approximately 60 seconds per side until translucent in the middle.
To make salad dressing, add vinegar, shallot, dijon mustard, juice of 1 lemon to a bowl and fully incorporate with a whisk, slowly add the olive oil while whisking constantly, after fully incorporated add fresh dill and season with salt and pepper.
Dress the salad greens with the salad dressing, toss to coat, top with tomatoes, corn and bell pepper, serve chilled salad with Hot Scallops