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!
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
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