Seared Scallops with Warm Salad
Buttery seared scallops plated over a warm salad of greens, crispy croutons, and soft-boiled egg. Restaurant-quality French technique that feels elegant but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 8 pieces large sea scallops, patted dry
- 3 tbsp butter
- 3 cups mixed greens
- 2 large eggs
- ¾ cup croutons
- 1 small shallot, minced
- 2 tbsp white wine vinegar
Instructions
- 1
Boil water in a small pot, gently add eggs, and cook for 7 minutes until whites set and yolks remain soft.
- 2
While eggs cook, heat 2 tbsp butter in a large skillet over medium-high until it foams, then subsides.
- 3
Season scallops with salt and pepper, then sear 90 seconds per side without moving. Transfer to a plate.
- 4
Add shallot to the skillet and cook 60 seconds until fragrant, then whisk in vinegar and remaining 1 tbsp butter.
- 5
Toss greens and croutons with the warm dressing, then divide between two plates.
- 6
Peel and halve the soft-boiled eggs, arrange on the salad, top with scallops, and drizzle with pan juices.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- small pot for boiling
- tongs
- whisk
- knife and cutting board
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