Pat scallops dry with paper towels; sprinkle with salt and pepper.
In a large skillet, heat 2 T. oil over medium-high. Add scallops; sear 1-
2 mins. on each side or until golden brown and firm. Remove from
pan and keep warm.
In same pan, combine chives, vinegar, garlic, tarragon, honey,
mustard and remaining oil. Bring to a boil. Cook and stir until slightly
thickened, about 30 second.
Divide greens, carrots and tomato among four plates; top with
scallops. Drizzle with dressing.
Serving
Suggestions
247 CAL; 11g FAT; 15g CARBS; 22g PROTEIN
Originally Submitted
12/9/2020
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