We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Seared Scallops on Greens with Sweet-and-Sour Chili Dressing
Summer 2013
For best flavour and crustiest sear, look for dry-packed, chemical-free scallops. According to SeaChoice (www.seachoice.org), Canada’s sustainable seafood program, farmed scallops that aren’t harvested by dredging are the best choice. Look for Thai sweet chili sauce and Sriracha chili sauce in Asian grocery stores or the Asian section of larger supermarkets.
Serves 4
SEARED SCALLOPS
12 dry-packed sea scallops
Kosher salt to taste
1 tbsp (15 mL) light-tasting oil, such as peanut or canola
GREENS
¼ cup (60 mL) light-tasting oil, such as peanut or canola
2 tbsp (30 mL) Thai sweet chili sauce
2 tbsp (30 mL) fresh lime juice
½ tsp (2 mL) Sriracha chili sauce
8 cups (2 L) washed and dried (and torn if necessary) soft salad greens, such as mâche, mesclun and/or Boston lettuce
Snipped fresh chives for garnish
1 For scallops, preheat oven to 450°F (230°C). Heat a large ovenproof, nonstick skillet over medium-high heat.
2 Pat scallops dry and sprinkle on both sides with salt. Add scallops to skillet and cook until undersides are golden, 2 to 3 minutes. Turn scallops over and remove skillet from heat. Add oil to skillet and transfer to oven. Cook for 6 to 7 minutes or until scallops are just cooked and undersides are well seared.
3 Meanwhile, for greens, whisk together oil, sweet chili sauce, lime juice and Sriracha chili sauce.
4 In a large bowl, toss greens with just enough dressing to coat leaves. Divide greens among 4 plates.
5 Top each portion of greens with 3 scallops, arranging them so that well-seared undersides are uppermost. Drizzle remaining dressing evenly over scallops. Sprinkle scallops with chives.
Serves 4
