I love scallops and was looking for another idea of how to prepare them. I found this recipe by Cathy Lowe and had to give it a try because it sounded so delicious. Spicy blacked scallops dotting a bed of mixed greens tossed with creamy mustard vinaigrette.
The simple blend of cayenne, black pepper and garlic gave the scallops a fiery punch that matched well with the creamy vinaigrette. I added a little sugar but honey would have also been a good choice to soften the sharpness of the vinaigrette while balancing out the spiciness of the scallops.
I choose to use romaine lettuce for the crunch, baby spinach for its delicate texture and sweet grape tomatoes as my salad mix. The original recipe calls for thinly sliced red and yellow bell peppers which would have been wonderful, but I didn’t have any.
After reading the reviews I cut back on the spicy seasoning because everyone said that it was way too spicy. I chose to sprinkle the seasoning rather than rolled the scallops in it and it was still fiery hot. So unless you are wanting a dynamite explosion of fire in your mouth, go easy on the spicy seasoning.
SPICY SCALLOP SALAD
¾ pound sea scallops
red or yellow peppers, cut into strips
½ tsp. cayenne
½ tsp. black pepper
½ tsp. granulated garlic
¼ tsp. kosher salt
Rinse and dry scallops. Remove the muscle and discard (a small tough piece on the side of the scallop)
Mix the dry seasoning together and sprinkle generously on both flat sides of the scallops.
** if you use ½ tsp. garlic salt instead of granulated garlic leave out the salt.
Heat a non stick skillet over med high heat until very hot. Pour 2 Tbsp. oil into the pan and place the scallops in the pan flat side down. Let them cook for about 2 min. per side flipping only once.
Creamy Mustard Vinaigrette
3 Tbsp. white wine vinegar
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 clove garlic, minced
1 tsp. honey or sugar
Big pinch kosher salt
Big pinch black pepper
½ cup olive oil
Place all the dressing ingredients (except the oil) in a small bowl and mix with a whisk to blend. Slowly whisk in the olive oil in a stream.
Toss the greens with the dressing and top the salad with the spicy scallops.