Scallop Salad

This salad is built for presentation as much as flavor. Seared scallops pile in the center of each plate over a bed of lettuce arranged with julienned red pepper radiating like wheel spokes, enoki mushrooms pointing outward, and whole cilantro leaves scattered through. It looks like something plated at a restaurant but takes 20 minutes total.

The dressing is a cross-cultural hybrid: lemon juice for brightness, sesame oil and fresh ginger for an Asian backbone. Making it first lets the garlic and ginger soak into the oil while you cook everything else.

Searing scallops right is the only technical step. Pat them dry before they hit the pan, use a ripping hot skillet, and don’t move them until a golden crust forms. Stir them around and you get grey, rubbery scallops instead of caramelized ones.

Use dry-packed sea scallops if you can find them. The wet-packed ones have been treated with a preservative solution that leaks water into the pan and prevents browning.

Chef Tips

• Dry scallops thoroughly with paper towels before searing; even a film of moisture kills the crust.
• Cook in batches if needed; crowding drops pan temperature fast.
• Two minutes per side is usually enough for medium scallops; they finish cooking from carryover heat.
• Let the dressing sit at least 10 minutes so the ginger and garlic infuse the oil.

Variations

• Swap scallops for shrimp, cubed salmon, or seared tuna.
• Use shiitake or oyster mushrooms in place of enoki for a heartier texture.
• Add a splash of soy sauce or fish sauce to the dressing for more umami depth.