Black and Blue Sea Scallop Salad
Recipe provided by John B. Williams, Executive Chef
M&S Grill, Baltimore, Maryland
2 lbs. Sea Scallops (10-20ct cleaned per pound)
1 pint Fresh Blueberries
¾ c. Olive Oil
2 Lemons, juiced
¼ c. Honey
4 Radishes, cleaned and finely chopped
2 Green Onions, finely chopped
1 lb. Mixed Greens
As Needed Cajun Spice
Coat scallops with a ¼ cup of the olive oil, then dust scallops with Cajun seasoning and set aside.
Whisk the rest of the olive oil, honey, green onions, radishes and fresh lemon juice in a bowl to make a dressing.
Heat a non-stick pan and sear the scallops on each side for 3 minutes.
Assemble the salad by tossing the greens with dressing and placing on a plate or bowl. Sprinkle the top of the salad with blueberries and place the seared scallops around the circumference of the salad.
