Seared Scallops with Escarole Salad

Ingredients

  1. 1-11/4 pounds dry sea scallops (approximately 16)
  2. 2 teaspoons Compliments Butter Unsalted
  3. 2 teaspoons Sensations Extra Virgin 100% Olive Oil
  4. Salt and freshly ground black pepper
  1. 2 heads escarole, or any hearty green lettuce
  2. 5 sunchokes (Jerusalem artichoke), scrubbed and thinly sliced
  3. 1/2 cup Compliments Roasted Almonds No Salt Added
  4. 1/2 cup coarsely grated Romano Cheese
  5. Salt and coarsely ground black
  6. Pepper to taste
  7. 1 bottle (16 oz.) Sensations Balsamic Vinaigrette

Method

  1. Remove the tough outer green leaves of escarole and tear remaining leaves into bite-sized pieces. 
  2. Soak escarole in a bowl of cool water for 10 minutes to crisp it. 
  3. Drain and spin dry. 
  4. Combine the sunchokes,almonds, and cheese in a large bowl, tossing to mix. 
  5. Add escarole,tossing gently. Drizzle with half the vinaigrette, tossing to coat. 
  6. Season with salt and pepper. 
  7. Transfer salad to 4 plates.
  8. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. 
  9. Add the butter and oil to a 12 to 14-inch sauté pan on high heat. 
  10. Salt and pepper the scallops. 
  11. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. 
  12. Sear the scallops for 11/2 minutes on each side. Scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. 
  13. Serve immediately on top of salad with the remaining vinaigrette on the side.