Pan-Seared Poppyseed-Crusted Bay Scallops Salad with Black Truffle Oil

Yield: 1 (per serving)

5 oz.fresh bay scallops
1 /2 tsp. poppy seeds
as needed extra virgin olive oil (enough to coat sauté pan lightly)
2 oz.arugula
1 tsp. black truffle oil
1 quarter lemon,juiced
pinch kosher salt
as needed fresh ground black pepper
1 oz.roasted red pepper coulis

  1. Coat one side of scallops in poppy seeds. Pan sear scallops in olive oil until browned and cooked through.
  2. Toss arugula with just enough black truffle o

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish