Pan Seared Scallops with Avocado Salsa and Mixed Greens

Posted August 22, 2012 by admin
Posted in :, Cuisines :
  • Recipe By :
  • Prep Time :
    30 min
  • Cook Time :
    15 min
  • Ready Time :
    45 min





    • 2 Teaspoons lime zest
    • 1/4 cup lime juice
    • 3 clove garlic, minced
    • 3/4 teaspoon red pepper flakes
    • 1 teaspoon cumin
    • 6 tablespoons olive oil
    • 2 whole avocados, in 1/2" dice
    • 1 medium tomato, peeled, seeded & cubed
    • 1/4 cup red onion, chopped
    • 1/4 cup cilantro, chopped

    Scallops & Greens

    • 18 large sea scallops, side muscle removed
    • 4 Cups mixed greens

    Other items

    • kosher salt
    • fresh ground pepper
    • olive oil


    Make this dish in a smaller version for a lovely appetizer.


    To make salsa:  In a small bowl whisk together the lime zest and juice, garlic, red pepper flakes, cummin, 1 teaspoon salt, several grinds of black pepper, and olive oil.  Place avocados, tomatoes and red onion in a medium non-reactive bowl; pour half of the dressing over vegetables and toss gently to combine.  Reserve remaining dressing for tossing with the lettuce greens.  Season salsa with more salt if desired.  Cover and refrigerate.  At serving time add cilantroto to salsa and mix well.

    To make scallops and salad:  Pat scallops dry.  Place a large, heavy skillet over medium-high heat.  Add enough oil to coat the bottom of the pan lightly.  When hot and just beginning to smoke, add enough scallops to fit comfortably in a single layer.  Saute until cooked through to centers, 2 to 2 1/2 minutes per side.  Season with salt and pepper and remove to a side dish.

    Toss lettuce greens with just enough of the reserved dressing to coat lightly.  Season with salt and pepper.  Divide greens and mound high in the center of 6 salad plates.  Place 3 scallops around each mound of salad.  Spoon some salsa between the scallops on each plate.  Drizzle any remaining dressing over the scallops.