Wayne Gisslen

Salad of Seared Sea Scallops with Asian-Style Vinaigrette

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  1. Wash and drain the salad greens.
  2. Prepare the vinaigrette.
  3. Trim the scallops by removing the small, tough side muscle. If any scallops are very large, cut them in half crosswise. Dry them well.
  4. Heat a little butter in a nonstick sauté pan. Sear a few scallops at a time until they are browned on top and bottom.
  5. Toss the mesclun with

Per serving: Calories, 360; Protein, 9 g; Fat, 33 g (80% cal.); Cholesterol, 20 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 480 mg.