Recipe: Scallop Salad
03-Jan-2013 Contributed by: Phoebe Tonkin
Coconut Grilled Scallop Salad
I wouldn’t say that I am a raw foodie. Far from it to be honest. But I can definitely appreciate the simplicity of using raw vegetables in a salad. This is a super easy to make salad, and I make it atleast once a week
2 Handfuls of Spinach
Half of an Avocado
1/2 of a chopped Cucumber
and a Handful of Walnuts
For the Scallops:
I like to keep this simple, as I think Scallops have a great natural texture and flavor already.
For the Dressing:
2 teaspoons of Liquid Amino Braggs
2 teaspoons of Olive Oil
Chia Seeds (To Sprinkle on top for added texture and AMAZING health benefits)
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes.
Add a tablespoon of coconut oil and heat until hot.
Add the scallops, and sear for 2-4 minutes, until turn the scallops over and sear for another 2-4 minutes.
Mix the cucumber, spinach, avocado, chia seeds and walnuts together on a plate.
When the scallops are cooked ( a little bit brown on the edges) add to the top of the salad.
Pour equal parts Olive Oil and Liquid Amino Braggs, and a drizzle of Tahini over the top of the Scallops and Salad.
Squeeze fresh cut lemon to taste!
Simple, Easy, Healthy & Delicious!