Pan Seared Scallops
with a Bloody Mary Tomato Salad
Sweet scallops dusted in celery salt and seared to perfection!
Served over a salad with ingredients that mimic the remnants of the prior evening’s libations! Minus the alcohol silly!
Asparagus are a natural diuretic to help you rid the toxins!
A great way to have your drink and eat it too!
Pan Seared Scallops with a Bloody Mary Tomato Salad Instructions
Pan Seared Scallops Step 1: a small bowl whisk together the horseradish, 2 tbsp. of oil, lemon juice & Worcestershire sauce.
Season with salt & pepper to taste.
Toss with the tomatoes, celery and
celery leaves and chill.
Pan Seared Scallops Step 2: Dust the scallops with the celery salt.
In a medium sauté pan, heat up the remaining 2 tbsp. of oil. You want the oil moderately hot but not smoking.
Pan Seared Scallops Step 3: Sear the scallops for 3-4 minutes on each side or until golden brown. Let the scallops rest on a paper towel. Assemble the salad and enjoy!
Top Pan Seared Scallops Kitchen Tools
Food Processor, Sauce Pans, Glass Containers
Chef Cynthia's Tips & Techniques: Pan Seared Scallops with a Bloody Mary Tomato Salad!