Scallops are one of those proteins that feel super intimidating to make at home but the truth is, it’s one of the easiest out of all of the seafood options!  All you need is a hot pan and some salt + pepper and you’re ready to make some restaurant quality seared scallops at home. Plus, they’re super lean, high in protein, and full of nutrients like vitamin B12 + phosphorus.  Perfect to pair with this colorful, crunchy chopped salad! 

Seared scallops have that perfect, hearty, melt in your mouth texture and you can totally do that at home in less than 15 minutes. The MOST important tip when it comes to cooking scallops is ALWAYS patting the scallops dry with paper towels before cooking to ensure a good sear. And when you’re looking for which scallops to buy, opt for ones labeled as “dry” scallops vs. “wet” – the “wet” scallops have extra preservatives added in that decreases the overall cooking experience. 

Ingredients:

• 12 ounces sea scallops, thawed and patted dry
• 1 tbsp avocado oil + salt and pepper to taste
• 1 cup brown rice, cooked
• 1 cup edamame (if frozen, thaw before using)
• 1 cup red cabbage, chopped
• 1 cup mixed bell peppers, chopped
• 2 scallions, sliced 
• Dressing: 3 tbsp rice vinegar + 2 tbsp sesame oil + 1 tbsp coconut aminos + 1 tbsp sesame seeds + 1 tsp maple syrup + salt and pepper to taste

Instructions:

1. In a large nonstick frying pan, add the avocado oil and warm over medium-high heat.
2. Pat the scallops dry with paper towels and season with salt and pepper. 
3. Add to the pan and sauté about 3 minutes per side. Remove from heat. 
4. Whisk together all ingredients for salad dressing. Add brown rice, edamame, bell peppers, and red cabbage to a medium bowl and toss with dressing until everything is evenly combined.
5. Serve with seared scallops on top.