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Seared Scallop Salad

I love a composed salad and make them when I have some free time to myself. The great and awful thing about composed salads is the sheer amount of time it takes to assemble all of the ingredients. That said, when you do, it’s worth the effort;this one is simple really. Spring has finally arrived in New England and lettuces have begun to show up in produce stands. For this salad I decided to showcase the greens as well as the incredible scallops from Cape Cod Fish Share.

Seared Scallop Salad

  • roasted red & orange peppers
  • caramelized corn kernels
  • red cabbage dressed in seasoned rice wine vinegar & toasted sesame oil
  • chopped English cucumber
  • chopped tomato
  • chopped carrots
  • fresh pea shoots
  • fresh baby arugula
  • mesclun  greens
  • tangy lemon dressing
  • seared diver scallops (seared for 3 1/2 minutes per side,  until caramelized)

Toss all ingredients together in a large bowl and enjoy. See, that was definitely worth all the fuss.

Happy Spring Everyone!

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An attempt to grow a little each day; this blog begins with my first half marathon, my current training for a full marathon, and the search for real wasabi. Equal parts insight, road bumps, and inspiration...

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