Succulent Pan-Seared Hokkaido Scallops Salad
5 Hokkaido Scallops
2 Cherry tomatoes
2 Chopped eggs
1 tbsp Grated Parmesan cheese
Bed of greens
Goma (Sesame) Vinaigrette Dressing to drizzle
1 tbsp Olive oil
Black ground pepper to taste
Rinse vegetables & place on serving plate.
Top with chopped eggs.
Rinse tomatoes and cut into halves. Add to salad.
Rinse scallops & pat dry with paper towels.
Heat oil & pan fry scallops till golden brown. Transfer to serving plate.
Drizzle with dressing & add pepper & you'll have an uplifting salad!