This is a perfect light dinner or first course. Make sure to use fresh scallops that are all roughly the same size. Four to five are good per person as a main or two as a starter course. This recipe will make enough for 20 medium scallops
Cornmeal Crusted Scallop Salad with Buttermilk Dressing
- 1 cup shredded kale
- 1 cup shredded spinach
- 1/2 cup roughly chopped cilantro
- 1/2 cup yellow cornmeal
- 1 tsp Old Bay
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup greek yogurt
- 1-1 1/2 cups buttermilk
- 2 tbsp lime juice
- 2-3 garlic minced
- 1 tbsp finely chopped cilantro
In a bowl mix yogurt, lime juice, garlic and finely chopped cilantro. Add enough buttermilk to bring to a dressing consistency and season with salt and pepper. Place dressing in refrigerator for 1 hour before serving. Mic shredded kale, spinach and roughly chopped cilantro together and divide equally among however many plates are being served. Mix cornmeal, paprika, black pepper and Old Bay. Toss scallops in breading until well coated. Heat 2 tbsp butter in a large frying pan over medium hear and cook until butter just starts to brown. Add scallops and fry for 5-7 minutes per side flipping once. Remove scallops to plates and drizzle with dressing. Serve immediately.
such a nice idea for scallops! we have an air-fryer and I bet this could work well using it
miss your blog posts!
Looks super delicious!
This looks amazing! Long time no “see”. I hope you and Catherine are doing well! 🙂 I’m finally sort of back to blogging. I can see you have been keeping it up! I’ll have to check out the posts i’ve missed.