If you love fresh seafood, you will truly enjoy this gourmet Egg and Scallop Salad. Featuring seared sea scallops and a zesty, creamy Dijon mustard dressing, this dish is a sophisticated way to enjoy your edibles. Perfectly balanced and nutrient-dense, this salad is an easy-to-make dinner that brings high-end restaurant quality to your home kitchen.
Recipe Essentials
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Prep Time: 10 minutes
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Cook Time: 5 minutes
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Servings: 4
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Difficulty Level: Easy
Ingredients
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2 tbsp Cannabutter, melted (cannabis butter)
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12 Sea scallops
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Salt and pepper, to taste
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6 cups Mixed salad greens
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1 cup Red cabbage, shredded
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4 Hard-boiled eggs, sliced
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Feta cheese, crumbled (to taste)
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1 cup Croutons
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1 cup Creamy Dijon mustard dressing
Step-by-Step Directions
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Sear the Scallops: In a medium saucepan over medium-low heat, melt your cannabutter. Add the scallops, seasoning them lightly with salt and pepper.
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Cook to Perfection: Sauté the scallops for 3 minutes until golden brown on the bottom. Flip and cook for an additional 2–3 minutes until the tops are golden and the centers are just barely translucent. Remove from the heat immediately.
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Assemble the Base: In a large bowl, toss your salad greens and red cabbage. Divide the mixture into four serving bowls.
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Top and Serve: Arrange the hard-boiled egg slices, feta cheese, and croutons over each salad. Drizzle generously with your creamy Dijon mustard dressing.
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Finish: Top each salad with three seared scallops and serve immediately.
Pro-Tips for Success
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Dry Your Scallops: Before adding them to the pan, pat the scallops completely dry with a paper towel. This is the secret to getting a perfect, restaurant-quality golden sear.
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Dressing Tip: For an even stronger kick, whisk a small amount of your melted cannabutter directly into the Dijon mustard dressing before drizzling it over the greens.
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Storage: This salad is best enjoyed fresh. If you need to prep ahead, keep the scallops, dressing, and salad ingredients in separate containers and assemble right before serving.
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