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Makes
Serves: 4
Level
medium

Ingredients

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

Method

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

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
670
Saturated Fat:
10 g
Carbs:
100 g
Sugar:
19 g
Protein:
47 g
Cholesterol:
100 mg
Fiber:
10 g
Sodium:
2970 mg