Easy and Quick ·
Iron Fish Honey vinegar ·
Potatoes Pastas and Grains ·
Salads ·
Seafood ·
SELECT Delicate olive oil ·
Sicilian Lemon balsamic ·
Seared Scallop Salad and Pasta Bowl
Seared Scallop Salad and Pasta Bowl
Submitted by Denise Walburg, Fustini's Holland
Salads
Ingredients
- 8 U10 dry scallops
- 7 tablespoons Fustini's Delicate SELECT olive oil, divided
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1/4 cup Fustini's Iron Fish Honey Vinegar
- 2 teaspoons honey
- 1/2 teaspoon wholegrain mustard
- 2-3 cups Romaine, chopped
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup red onion, sliced thin
- 2 slices of bacon, cooked
- 2 cups penne pasta, cooked
- Fustini's Delicate SELECT olive oil, for garnish
Directions
- Rinse scallops to remove all sulfites. Remove the "foot" on the scallops and dry them by letting them sit on a paper towel for 20 minutes. Season with salt and pepper. Heat 2 tablespoons of olive oil in a sauté, pan. When the oil is hot, add scallops one at a time to the pan. Do not disturb and let them sear for 1-2 minutes. When able to easily loosen from the pan, flip the scallop over and sear the other side. When done, turn off the heat and drizzle with Fustini's Sicilian Lemon balsamic to deglaze the pan.
- In a small bowl, whisk together 3 tablespoons of olive oil, Iron Fish Honey vinegar, honey and mustard until emulsified.
- In the bowl for serving to assemble salad (Romaine, tomatoes, onion and bacon) on one side of the bowl. Place cooked pasta on the other side. Drizzle vinaigrette over salad and pasta, then top with scallops. To finish, drizzle olive oil over the whole dish.
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