Caramelized Scallops With Baby Greens And Lemon Vinaigrette – a delicious recipe with lemon juice, mustard, kosher salt, olive oil, white sugar, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a small, deep bowl, measure out the vinegar. Add the mustard, salt and pepper - whisk together.
2
Add olive oil, whisking as you add.
3
In a large bowl, toss the greens with enough of the vinaigrette to lightly coat them. Serve onto 2 plates and chill salad in fridge while you prepare the scallops.
4
Pour sugar onto a dinner plate and roll the scallops in the mixture. Set aside.
5
Using a large skillet, heat the oil. When hot, add the scallops and cook for 2 minutes on each side, until lightly browned. Do this in batches, adding more oil if needed. Heat the additional oil before adding the second batch of scallops.
6
Serve a portion of the caramelized scallops on top of each portion of the dressed salad. Just one more squeeze of lemon juice - now serve, immediately.
439
kcal
Calories
44
g
Fat
14
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons Meyer lemon juice or any organic lemon juice, 1/2 teaspoon Dijon mustard, kosher salt and ground black pepper (optional)l), 5 tablespoons olive oil, and more.
Yes, Caramelized Scallops With Baby Greens And Lemon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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