In a small bowl, combine the dressing ingredients. Refrigerate until ready to serve.
Pat dry Scallops with a paper towel. Mix salt and pepper and smoked paprika and sprinkle lightly on top of scallops. Set aside.
Slice the zucchini or cucumber using a mandoline slicer using the thinnest blade setting or VERY thin with a sharp knife. Slice cherry tomatoes in half and chop the greens of the green onions finely. Place in a medium sized bowl.
Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. Place Scallops seasoned side down and cook 1 1/2 - 2 minutes. sprinkle seasoning on the unseasoned side as they cook. Flip scallops and cook other side 1 1/2 - 2 minutes. Remove from heat and place on a plate to set for 1-2 min.
Pour dressing over veggies and add sesame seeds and toss to coat. Plate mixture and top with scallops.
ENJOY!
Nutrition info from:Â https://www.verywellfit.comÂ
4 servings
1/4 recipe
Ingredients
Directions
In a small bowl, combine the dressing ingredients. Refrigerate until ready to serve.
Pat dry Scallops with a paper towel. Mix salt and pepper and smoked paprika and sprinkle lightly on top of scallops. Set aside.
Slice the zucchini or cucumber using a mandoline slicer using the thinnest blade setting or VERY thin with a sharp knife. Slice cherry tomatoes in half and chop the greens of the green onions finely. Place in a medium sized bowl.
Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. Place Scallops seasoned side down and cook 1 1/2 - 2 minutes. sprinkle seasoning on the unseasoned side as they cook. Flip scallops and cook other side 1 1/2 - 2 minutes. Remove from heat and place on a plate to set for 1-2 min.
Pour dressing over veggies and add sesame seeds and toss to coat. Plate mixture and top with scallops.
ENJOY!
Notes
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