Pan-seared sea scallops with jalapeno remoulade and salad of heirloom tomatoes

Scallops are served over a bed of greens with heirloom tomato salad and remoulade sauce,

Yield: 4 servings ( Serving Size: 3 scallops )
Community Recipe from

Ingredients

  • 1 teaspoon(s) dijon mustard
  • 1/2 cup(s) light mayo
  • 1 tablespoon(s) white balsamic vinegar
  • 2 teaspoon(s) minced shallots
  • 3 tablespoon(s) vegetable broth
  • 1 piece(s) jalapeno peppers minced finely
  • 6 cup(s) diced heirloom tomatoes
  • 3 tablespoon(s) hazelnut oil
  • 1 piece(s) zest of one lemon
  • 1 teaspoon(s) mint
  • 1 tablespoon(s) chives
  • 2 teaspoon(s) minced shallots
  • 2 ounce(s) slivered almonds
  • salt and pepper to taste
  • 12 piece(s) scallops
  • olive oil
  • mixed spring greens

Preparation

  1. Mix together the first 6 ingredients to make the remoulade. Set aside in the refrigerator to cool.

  2. Mix the next 8 ingredients together to make the heirloom salad. Place in refrigerator to marinate for at least 30 minutes.

  3. Pan sear the scallops (about 3 minutes each side) in olive oil.

  4. Place greens on a plate. Top with heirloom tomato salad and 3 to 4 scallops. Drizzle with remoulade sauce.
July 2011

This recipe is a personal recipe added by BarbaraCox and has not been tested or endorsed by MyRecipes.

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