Seared Scallop Salad with Maple Poppyseed Dressing

This dish is a real fusion of flavours and textures. Crunchy, soft, sweet, tangy… it has it all. It is a dish for the mature taste buds, I wouldn’t bother wasting it on my 3 and 5 year old daughters, though I am sure my son might like it. My husband and I created this one again together. We were blessed this weekend for our 15th Wedding Anniversary to have 2 whole nights child free, while they had a sleep over at my parents place. So we did what we love to do best… cook seafood together!

This dish is actually suitable for the failsafe diet. Scallops are one of the yummy seafood’s allowed on the strict elimination diet. We enjoyed this for an evening meal, but would also be  a great dish to serve for an entrée or lunch.

Domestic Diva - Seared Scallop Salad

Heat oven to 100°C

Maple Popyseed dressing:
1/4 teasp salt
2 tablespoons maple syrup
2 tablespoons pear syrup from tinned pears
1/4 teasp citric acid
1 teaspoon minced garlic
1 tablespoon poppy seeds
1/2 cup Rice bran oil
Combine all ingredients in a jar and shake well to mix. Shake well before use.

Domestic Diva - Maple & Poppyseed DressingThe dressing shaken, settling and separated.

3 tablespoons Rice bran oil
2 garlic cloves, sliced
500g scallops
10 brussel sprouts, sliced in half and pull leaves off
1 tin cannellini beans, rinsed and drained
2 pears, tinned or fresh, diced
60g crushed cashews
salt to taste

Prepare Brussels sprouts, pears and rinse beans before starting to cook. Pat scallops dry on paper towel. Heat 2 tablespoons of the oil in a non stick pan on a medium heat. Add garlic and stir through the oil. Add scallops and cook for approx 2 minutes on each side until cooked. Remove scallops and garlic, and place in oven to keep warm. Add Brussels sprouts and cannellini beans to pan, cook for approx 10 minutes or until brussel sprouts are just soft and tender.

Place cooked brussel sprouts and cannellini beans into a large serving bowl, add scallops, pears, and cashews. Drizzle with the salad dressing and stir gently to combine. Add more dressing and salt to taste.

Serve immediately.

Store left over dressing in the fridge for 2 weeks.
We ate one generous serving each and were greedy and had seconds and there were still a little bit of leftovers. 

Domestic Diva - Seared Scallop Salad with Maple & Poppyseed Dressing



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