Scallops with Lemon Tahini Salad

The trick to making any kind of tahini dressing is to stir it in the jar before mixing it with anything else, as it’s hard to address clumps once they’re in the final dressing. Barring that, this is an extremely simple dressing to make—with ingredients primarily from the pantry paired alongside our Pink Himalayan Salt Butter—and an elegant salad, besides.
Category
Prep Time
25 minutes
Cook Time
--

Lemon Tahini Dressing

  •  ⅓ cup tahini
  •  ⅓ cup water
  •  2 Tablespoons fresh squeezed lemon juice
  •  1 Tablespoon white wine vinegar
  •  ½ teaspoon garlic powder
  •  1 Tablespoon honey
  •  Kosher salt
  •  freshly ground black pepper

Arugula Salad

  •  5 cups baby arugula
  •  ¼ cup flat-leaf parsley leaves
  •  ¼ cup mint leaves
  •  ¼ cup cilantro leaves
  •  1 bunch radishes, thinly sliced

Seared Scallops

  •  1 pound large sea scallops, tough muscle removed
  •  Kosher salt
  •  freshly ground black pepper
  •  2 Tablespoons Danish Creamery European Style Pink Himalayan Salt Butter

Directions

  • To make the dressing, combine tahini, water, lemon juice, vinegar, garlic powder, honey, ½ teaspoon salt and ¼ teaspoon black pepper in a glass measuring cup. Blend with an immersion blender, or whisk by hand, until smooth and thick. Taste and add more salt or pepper, if needed.
  • For salad, combine arugula, parsley, mint, cilantro, and radishes in a large bowl. Gently toss to mix and set aside.
  • Pat scallops dry with paper towels and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add the scallops and cook 3-4 minutes undisturbed, then flip and cook another 2-3 minutes until just cooked through. Transfer to a plate.
  • Toss arugula salad with a third of the dressing, until lightly coated. Top with scallops and serve, passing the remaining dressing on the side.

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Cranberry Curd Tartlet
Stuffed Roasted Acorn Squash
Ginger Lime Scallops
Rainbow Crudite Platter

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