- In a skillet, sauté scallops in olive oil over medium heat for about 5 minutes, or until lightly opaque. Season with salt and pepper to taste.
- Toss mesclun salad with a splash each of olive oil and balsamic vinegar, and add avocado and strawberries.
- Place scallops on a bed of lettuce.
- Serve with a Compliments Sensations European baguette.
CHEF’S SECRET
For even tastier scallops, briefly marinate them in a mixture of crushed garlic and lemon juice before cooking.
- Add a handful of toasted nuts or almonds for extra crunch.
- For an impressive presentation, alternate scallops and strawberries on a bed of salad.
- Add a drizzle of honey to the vinaigrette for a hint of sweetness.
- To add colour, incorporate some segments of orange or grapefruit into the salad.
- For a creamier dressing, mix the balsamic vinegar with a little Dijon mustard.
- If you’re a cheese lover, sprinkle the salad with shavings of Parmesan or crumbled feta.
Dive into a world of refined flavours with this balsamic scallop salad, a dish that combines the freshness of the sea with the sweetness of the earth. Each scallop, seared to perfection, offers a delicately firm texture and a subtly sweet taste that pairs wonderfully with the acidity of balsamic vinegar. The Mesclun Compliments salad, a mix of tender and colourful young greens, creates a crunchy and flavourful base. The rich and creamy avocado brings a smoothness that contrasts nicely with the freshly sliced strawberries, whose natural sweetness balances every bite. This beautifully simple and elegant dish is perfect for a light meal or a sophisticated starter and is sure to impress on a special occasion.