Pan-seared sea scallops with jalapeno remoulade and salad of heirloom tomatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 teaspoon(s) dijon mustard

1/2 cup(s) light mayo

1 tablespoon(s) white balsamic vinegar

2 teaspoon(s) minced shallots

3 tablespoon(s) vegetable broth

1 piece(s) jalapeno peppers minced finely

6 cup(s) diced heirloom tomatoes

3 tablespoon(s) hazelnut oil

1 piece(s) zest of one lemon

1 teaspoon(s) mint

1 tablespoon(s) chives

2 teaspoon(s) minced shallots

2 ounce(s) slivered almonds

salt and pepper to taste

12 piece(s) scallops

olive oil

mixed spring greens

Directions:

1. Mix together the first 6 ingredients to make the remoulade. Set aside in the refrigerator to cool.
2. Mix the next 8 ingredients together to make the heirloom salad. Place in refrigerator to marinate for at least 30 minutes.
3. Pan sear the scallops (about 3 minutes each side) in olive oil.
4. Place greens on a plate. Top with heirloom tomato salad and 3 to 4 scallops. Drizzle with remoulade sauce.

By RecipeOfHealth.com