Seared Sea Scallop With Honey-Lime Dressing

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Democracy Dies successful Darkness

It's a shame erstwhile atrocious things hap to bully oversea scallops.

But scallops bash request conscionable a small thing to impart oomph. Put distant pungent spice rubs and cloying sauces. A drizzle of this saccharine citrus dressing does the trick. Toss the remaining dressing with immoderate crockery greens are successful season, whether mild pea shoots oregon peppery watercress.

Adapted from "The Cooking Club Cookbook" by Katherine Fausset, Sharon Cohen Fredman, Rebecca Sample Gerstung, Cynthia Harris, Lucia Quartararo and Lisa Singer.

Ingredients

measuring cup

Servings: 4-6

For the dressing

1/3 cupful freshly squeezed lime juice
5 teaspoons honey, oregon to taste
1 tablespoonful achromatic vino oregon atom vinegar
1/8 spoon salt

For the scallops

2 tablespoons grapeseed oregon peanut oil
1 1/2 pounds to 2 pounds oversea scallops, patted dry
Mixed greens, specified arsenic pea shoots, watercress oregon arugula mixed with mesclun
2 bunches chopped vegetables, specified arsenic orangish doorbell peppers and jicama

Nutritional Facts

Per serving (based connected 6, with jicama and doorbell peppers)

Calories
382
Fat
13 g
Saturated Fat
2 g
Carbohydrates
16 g
Sodium
700 mg
Cholesterol
92 mg
Protein
48 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Cooking Club Cookbook" by Katherine Fausset, Sharon Cohen Fredman, Rebecca Sample Gerstung, Cynthia Harris, Lucia Quartararo and Lisa Singer.

Tested by Renee Schettler.

Published March 12, 2026