Seared Scallop Salad

The Atlantic sea scallop is the largest concentration of sea scallops in the world.  Once prevalent from Cape Cod to Long Island, bay scallops today are largely unique to wild scallop beds still found off of Chatham, Wellfleet, Martha’s  Vineyard and Nantucket . Japan and China are working to develop aquaculture for Atlantic sea scallops to meet the increased demand for sea scallops throughout Asia.

Cape scallops are known to be a good source of protein as well as magnesium and potassium. Cape sea scallops consist of 80% protein.  Here is a recipe from Cape Chef Bob Jarvis which not only provides you with nutritional needs but tastes great.

Seared Scallop Salad
Serves 1 – 2

1 tbsp. canola oil
6 fresh sea scallops
1 serving mixed salad greens
1 tbsp. dried cranberries
2 tbsp. toasted walnuts
6 grape tomatoes
1/4 each sliced red & yellow pepper
6 rings red onions
1/2 tbsp. gorgonzola cheese
Dijon vinaigrette
1 tbsp. tarragon vinegar
1 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1/2 teaspoon sugar
6 tbsp. canola oil


Make vinagrette:  Mix together vinegar, mustard and sugar, then slowly drizzle in canola oil, continuously whisking until the dressing emulsifies.  Set aside.

Heat a cast iron pan on medium high flame.  Add 1 tablespoon canola oil.  Sear scallops 2 minutes on first side, then 1 minute on the second side.  Toss salad greens with 1-2 tablespoons Dijon vinagrette and plate.  Add dried cranberries, toasted walnuts, grape tomatoes, peppers, onion and gorgonzola cheese.  Top salad with scallops and serve.

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