Blackened Scallop Bliss SaladCourse: SaladsCuisine: Seafood
I am a bit of a salad freak. I could eat one every day—especially when you add some perfectly cooked fish or seafood and an assortment of yummy flavors that go together well, like this one that is oh so blissful.
8 large wild-caught scallops, side muscle removed and patted dry
Paul Prudhomme Redfish Magic seasoning
4 cups mixed salad greens with fresh herbs
Handful of fresh basil, chiffonade
1 red bell pepper, roasted
3 to 4 tbsp pine nuts, toasted
2 oz feta cheese
¼ of a small red onion, thinly sliced
4 tbsp Fresh Gourmet crispy onions
½ pat of butter
- Balsamic Glaze
- Reduce two cups of high-quality balsamic vinegar and ½ cup of brown sugar. Stir constantly until the sugar is dissolved. Bring to a boil, then simmer for 20 minutes. Cool and store in a jar in the refrigerator.
- Bliss Salad
- Roast the red bell pepper under your oven’s broiler for 10- to 12 minutes or until the skin is charred. Place the warm pepper into a Ziploc bag to easily remove the skin once it cools. While the pepper is roasting, begin to assemble the salad. Add the mixed greens, basil, feta cheese, and sliced red onion. On the stove, toast pine nuts in ½ pat of butter over medium heat for a couple minutes, tossing the nuts around the pan so they do not burn. Set aside.
- Cover scallops generously with the Paul Prudhomme’s Redfish Magic. Heat a cast-iron skillet over medium-high heat for one- to two minutes. Add a tablespoon of quality high-smoke-point oil. Sear scallops at medium high heat for two minutes then flip and repeat on the other side for two to three minutes. Remove them from heat immediately and let them stand while you finish building the salad.
- Peel off charred pepper skin, chop pepper and add to the salad. Place scallops. Top with toasted pine nuts and crispy fried onion and drizzle with balsamic glaze to taste. Toss with a fork to mix the balsamic around and mangia!