I absolutely love scallops. They are my favorite seafood, and because of their rich flavor and texture, can take center stage in any dish. This recipe pairs them with a light salad and creamy dressing which compliments them perfectly. If you don’t have scallops on hand, other fish and seafood also work well with the lemon dressing. Try using prawns or salmon, and even canned tuna works well in this lovely salad.

• Ingredients
• 1 dozen large sea scallops
• 1 tablespoon butter
• 1 teaspoon cayenne pepper
• 1 teaspoon seasoning salt
• Salad
• 4 cups mixed lettuce leaves
• 1 cup bell pepper, sliced
• 1 avocado, cubed
• 1/4 cup red onion, sliced
• Dressing
• 1/3 cup plain yogurt
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon fresh dill or 1 teaspoon dried
• Fresh pepper

Directions

Assemble the ingredients for the dressing and whisk thoroughly until combined. Set aside. Rinse scallops and pat dry. Place a large skillet over medium heat and melt the butter. Add the scallops and sear on each side, approx 2-4 minutes. You want to get a nice golden color on the outside and an opaque or white color in the middle. Sprinkle with cayenne pepper and seasoning salt. Remove from heat and cover to keep warm. Assemble the salad and place the warm scallops on top. Drizzle with dressing and serve with a finish of fresh pepper.