Butter Lettuce and Apple Salad with Seared Scallops
Servings
2people
Servings
2people
Ingredients
1smallcrisp Granny Smith apple
1teaspoonfresh lemon juice
1small headbutter lettuce
2tablespoonsthinly sliced shallots
1teaspoonghee (clarified butter) or olive oil
4sea scallops
1 1/2tablespoonstoasted cashews
2teaspoonssnipped chives
Dressing
2tablespoonsfresh lemon juice
2tablespoonsextra-virgin olive oil
1tablespoonhoney
1/4teaspoonsea salt
1/8teaspoonfreshly ground pepper
1/8teaspoonground cloves
1/8teaspoonground cardamom
Pinch of allspice
Instructions
Whisk all dressing ingredients together until emulsified. Set aside.
Peel apple and cut into matchsticks. Toss in a small bowl with 1 teaspoon lemon juice. Cover and refrigerate until serving time. Remove outer lettuce leaves and reserve for another use. Separate inner leaves and cut in half lengthwise. (You should have just two large handfuls, or 1¾ ounces, of lettuce.) Wash and spin dry. Wrap in a towel, cover, and refrigerate until serving time.
Just before serving, place lettuce in a large bowl. Add sliced shallots and apple matchsticks with lemon juice. Add half of the dressing, toss well, and taste. Add more dressing if needed, and toss again. Mound nicely on two salad plates.
Place a nonstick skillet over high heat and add ghee or oil. When pan is very hot, add scallops, flat side down. They should hiss wildly. Cook until golden brown, then turn and sear other side. The whole process should take only 1-2 minutes.
Place two scallops on each salad. Sprinkle cashews around, then chives. Grind a little pepper over the salad and serve at once.
Recipe Notes
Nutrition Facts
Butter Lettuce and Apple Salad with Seared Scallops
Amount Per Serving
Calories 185
% Daily Value*
Cholesterol 9mg3%
Sodium 169mg7%
Total Carbohydrates 17g6%
Dietary Fiber 2g8%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.