Micro Kale Scallop Salad

dinner lime miso ocean olive oil pepper radish salad scallop skillet snorkeling

November 24, 2019

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!

Michael McBeth_Micro Kale Scallop Salad_HamamaRecipes_9.11.1

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:

Remove the side-muscle from 12 dry sea scallops if you find any still attached. Season the scallops to taste with salt and pepper.
In a small bowl, toss 2 cup microgreens and 3 chopped radishes with 3 tablespoons miso and lime dressing and set aside.
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.
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.

[Recipe inspiration from Food Schmooze !]

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