Pan-Seared Scallops and Mexican Salad

For the Salad:

  • 1/2 pound tomatillos, husked, washed and diced
  • 1 jalapeño pepper, seeded and cut into small pieces
  • 1/2 cup red beans
  • 2 cut-up scallions, white and green parts
  • 1/3 cup shredded carrots
  • 1/3 cup red onion, diced
  • 3 avocados, peeled and cut into 1 inch pieces

For the Dressing:

  • 2 cloves garlic
  • 1/3 cup fresh cilantro leaves
  • Juice of two limes
  • 1/4 cup olive oil
  • salt and pepper to taste

Blend all the dressing ingredients together in the food processor and pulse until well combined. In a large bowl, toss the salad with the dressing, taste and adjust salt and pepper to your taste.

For the Scallops:

  • 16 sea scallops
  • 1 1/2 tablespoons olive oil
  • salt and pepper

Pat the scallops dry with a paper towel. In a medium bowl, toss them with salt, pepper and olive oil. Heat a cast iron or

 

a thick bottom skillet over medium-high heat and sear the scallops for 2 minutes on each side, or until opaque and lightly charred.

Serve with the salad and enjoy! 👩🏻‍🍳👌🏻

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