Fustini's Oils and Vinegars
Seared Scallop Salad and Pasta Bowl

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Seared Scallop Salad and Pasta Bowl


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Seared Scallop Salad and Pasta Bowl

Submitted by Denise Walburg, Fustini's Holland




Step 1. 

Rinse scallops to remove all sulfites.  Remove "foot" on scallop and dry by letting them sit on a paper towel for 20 minutes.  Season with salt and pepper. Heat Fustini's robust olive oil in sauté pan. When oil is hot, add scallops one at at a time to pan.  Do not disturb and let them sear for 1-2 minutes.  When able to easily loosen from pan, flip scallop over and sear other side.  When done, turn off heat and drizzle with Fustini's Sicilian Lemon balsamic to deglaze the pan.

Step 2.  Honey Mustard Vinaigrette

In a small bowl, whisk together Fustini's medium olive oil, Iron Fish Honey vinegar, honey and mustard until emulsified.

Step 3. 

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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