Pan Seared Scallops Romantic Dinner Salad

pan seared scallops sprinkled with pink berry pepper over mixed lettuce, with pomegranate seeds, red onion and red beets cut in heart shapes all around a white plate. A gold colored fork and knife on the side of the plate.

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5 from 33 votes

Pan Seared Scallops Romantic Dinner Salad

A salad with pan seared scallops for an easy romantic dinner at home

Prep Time10

Cook Time4

Total Time14

Course: Salad, Starter

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Whole30

Servings: people

Calories: 221kcal

Author: Bea C.

Equipment

Ingredients

8 scallops
1 large cooked red beet
70 gram mixed baby leaf salad
3 Tablespoon pomegranate seeds
½ red onion
Pinch of sea salt
Pinch of ground pink peppercorn (omit if you are on AIP)
2 Tablespoon extra virgin olive oil
1 Tablespoon apple cider vinegar (or balsamic vinegar)

Weights - Cups

Instructions

Prepare dressing by combining olive oil and apple cider vinegar in a bowl.
Prepare two plates. In the center of each plate spread half of the mixed baby lettuce. Then add the sliced red onion.
Cut the red beet in 0.4 inches (1 cm) slices.
In each beet slice, cut out hearts using a heart shaped cookie cutter.
Decorate the outer side of each plate with beetroot hearts.
Sprinkle half of the pomegranate arils/seeds on each plate. Set aside.
Preheat a frying pan over medium high heat.
In the meantime, pat the scallops dry with a paper towel. Sprinkle the scallops with sea salt.
When the pan is hot, add the olive oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook the scallops for 2 minutes undisturbed on the first side.
When the scallops are mostly opaque and start to get a nice golden color, flip them over with a pair of tongs (or with 2 forks).
Let the scallops cook for 2 more minutes undisturbed.
Once cooked, add them to your plates.
Sprinkle scallops with ground pink peppercorn for both taste and color (omit this step if you are on AIP).
To finish off the salad, drizzle it with dressing. Serve immediately.
Bon appétit!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition