Seared Scallops Salad Bowl
In a pot, add the eggs and fill the pot with enough water to cover the eggs then bring it to a boil.
- Cook40 min
- Total40 min
- Serves2
- LevelEasy
Ingredients
- 1 tbsp. For the Scallops:
- 2 tbsp. olive oil
- 1 lb(450g) butter or coconut oil for dairy-free
- to taste dry Scallops or paneer for vegetarian
- 2 large salt and pepper
- 2 cup For salad:
- ¼ tsp. eggs, boiled
- ½ cup mixed lettuce leaves
- 2 tbsp. garlic powder
- 1 tsp. sour cream or dairy-free cream
- to taste shredded cheese or dairy-free cheese
- lemon juice
Preparation
- In a pot, add the eggs and fill the pot with enough water to cover the eggs then bring it to a boil.
- Reduce the heat and cook the eggs for 4-6 minutes, add to cold water and peel off the shells and slice into halves.
- Using a paper towel, pat the scallops dry and sprinkle with salt and pepper.
Method
- Heat the butter and olive oil in a skillet over medium heat, add the scallops and cook on both sides for 2-3 minutes or until golden.
- Add the lettuce leaves, sliced eggs, and seared scallops to two bowls then top with sour cream, shredded cheese, lemon juice, salt, and pepper, enjoy!
- Vegetarian version: Slice the paneer into pieces and sprinkle with salt and pepper.
- Heat the butter and olive oil in a skillet over medium heat, add the sliced paneer to the skillet and cook on both sides for 2-3 minutes or until golden.
