Pan-Seared Scallops with Tomato Salad
• 1 cup Ken’s® Balsamic Vinaigrette, divided
• 2 Shallots, finely chopped
• 2 cloves Garlic, minced
• 1 tsp ea Kosher salt and freshly ground black pepper
• 3 cups Mixed small tomatoes such as red and yellow grape or cherry, halved
• 2 Tbsp Capers
• 1/4 cup Chopped basil
• 2 Tbsp Chopped chives
• 2 Tbsp Chopped dill
• 2 Tbsp Vegetable oil
• 12 large Sea scallops, side muscle removed
Directions
- Whisk 3/4 cup dressing with shallots, garlic, 3/4 tsp each salt and pepper. Toss with tomatoes, capers, basil, chives, and dill. Let stand for 30 minutes.
- Meanwhile, pat scallops dry with paper towel. Season all over with remaining salt and pepper. Heat olive oil in a large skillet set over high heat until just barely smoking.
- Sear scallops, without moving, for 3 to 5 minutes, turning once, or until a golden brown crust has formed and scallops release easily from skillet.
- Divide evenly among 4 plates. Top with seared scallops. Drizzle each serving with remaining dressing.
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