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Bright Scallop Salad




Source of Recipe


Sheila Lukins


List of Ingredients




24 sea scallops (about 1 1/2 pounds)
6 tablespoons extra-virgin olive oil
6 tablespoons fresh lemon juice
Salt and pepper, to taste
1/2 cup tiny diced carrots
1/2 cup tiny diced celery
1/3 cup niçoise olives
Finely grated zest of 1 lemon
1/3 cup roughly torn fresh basil leaves
8 Boston lettuce leaves or frisée lettuce, for serving


Recipe



1. Toss the scallops with 2 tablespoons each of the oil and lemon juice; season with salt and pepper. Marinate for 15 minutes; drain, then pat dry. Sear the scallops in batches in a nonstick skillet over medium-high heat until cooked through, about 2 minutes per side. Remove to a bowl and drain any accumulated juices. Toss in the carrots, celery, olives, lemon zest and basil.

2. To serve, divide the lettuce among 8 plates and top each with 3 scallops. Spoon the veggies over the top. Drizzle with the remaining olive oil and lemon juice; season with salt and pepper to taste.