Pan Seared Sea Scallop Salad with Cilantro Dressing

Start by preparing the sea scallops. Don’t be intimidated! Rinse thoroughly and pat dry with a paper towel. If the scallops have a little foot, cut it off. My scallops were footless … or footloose? Hmmm? Ok, I’ll stop.

Next, sprinkle both sides with sea sea salt (about 1/2 teaspoon). In a pan, heat the clarified butter on high heat. Once the butter is hot (almost smoking hot), add the scallops to the pan.

Cook the scallops for 2 minutes on each side. The sides should have a nice brown sear from the hot butter.

Once cooked, remove the scallops from the pan. Set aside while you make the dressing.

In a food processor, blend the cilantro, olive oil, lemon juice, garlic, and remaining salt until smooth and creamy. If the consistency is too runny, add more olive oil.

Toss the lettuce, tomatoes, cucumber, and onion together. Plate the salads with the sea scallops and avocado on top. Drizzle dressing over top and dig in!