Pan Seared Sea Scallop Salad With Cilantro Dressing

Name: Pan Seared Sea Scallop Salad With Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Large Sea Scallops; 1 teaspoon Sea Salt, Divided; 3 Tablespoons Clarified Butter; 1 bunch Cilantro, Rough Chopped; 3 Tablespoons Extra Virgin Olive Oil; 1 whole Lemon, Juice Only; 1 clove Garlic; 3 ounces, weight Baby Lettuce; 1 whole Large Tomato, Sliced; 1 whole Cucmber, Sliced; 1/3 cups Finely Chopped Red Onion; 1 whole Avocado, Chopped

Servings: persons

1/2 pounds Large Sea Scallops
1 teaspoon Sea Salt, Divided
3 Tablespoons Clarified Butter
1 bunch Cilantro, Rough Chopped
3 Tablespoons Extra Virgin Olive Oil
1 whole Lemon, Juice Only
1 clove Garlic
3 ounces, weight Baby Lettuce
1 whole Large Tomato, Sliced
1 whole Cucmber, Sliced
1/3 cups Finely Chopped Red Onion
1 whole Avocado, Chopped

1
Start by preparing the sea scallops. Don't be intimidated! Rinse thoroughly and pat dry with a paper towel. If the scallops have a little foot, cut it off. My scallops were footless ... or footloose? Hmmm? Ok, I'll stop.
2
Next, sprinkle both sides with sea sea salt (about 1/2 teaspoon). In a pan, heat the clarified butter on high heat. Once the butter is hot (almost smoking hot), add the scallops to the pan.
3
Cook the scallops for 2 minutes on each side. The sides should have a nice brown sear from the hot butter.
4
Once cooked, remove the scallops from the pan. Set aside while you make the dressing.
5
In a food processor, blend the cilantro, olive oil, lemon juice, garlic, and remaining salt until smooth and creamy. If the consistency is too runny, add more olive oil.
6
Toss the lettuce, tomatoes, cucumber, and onion together. Plate the salads with the sea scallops and avocado on top. Drizzle dressing over top and dig in!

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pounds Large Sea Scallops, 1 teaspoon Sea Salt, Divided, 3 Tablespoons Clarified Butter, 1 bunch Cilantro, Rough Chopped, and more.

Yes, Pan Seared Sea Scallop Salad With Cilantro Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!