Micro Kale Scallop Salad
Author: Michael McBeth (Hamama Friends group member, find the original post here!)
Prep: 10 minutes
Cook: 4 minutes
Makes: 4 servings
I grew the kale microgreens & also snorkeled for the scallops. A fully local sourced meal!
Ingredients:
For the vegan version:
- 12 dry sea scallops side muscles removed
- Salt and freshly ground black pepper to taste
- 2 cups salad mix
- 3 chopped radishes
- Miso and Lime Dressing (see headnote for recipe link)
- 1 tablespoon olive oil (for the griddle or skillet)
- Kale HAMAMA Microgreens
Instructions:
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Remove the side-muscle from 12 dry sea scallops if you find any still attached. Season the scallops to taste with salt and pepper.
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In a small bowl, toss 2 cup microgreens and 3 chopped radishes with 3 tablespoons miso and lime dressing and set aside.
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Heat a cast-iron griddle or skillet over medium-high heat. Add 1 tablespoon olive oil and the scallops to the pan and cook until golden brown and seared on the outside and just opaque on the inside, about 2 minutes per side.
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Divide the scallops among four plates and top each with a small mound of salad. Drizzle the scallops with additional dressing, if desired. Serve immediately.
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