Bay Scallop and Baby Arugula Salad
Wild arugula, Asian slaw, toasted cashews, lime segments and garnished with sesame seed flat bread
Ingredients:
-1/4# bay scallops (I am using 41-50 count)
-3 oz. Baby arugula
-3 oz. Asian Slaw (available in Chef Prepared at FRESH)
- 1/8# toasted cashews (generous house)
-1/2 limes worth of segments (6-10 segments)
-sesame seed flatbread
-1/2 tablespoon butter
1-Heat whatever saute pan you have at home and add the little chunk of butter.
2-In a little mixing bowl add your scallops a touch of olive oil, fresh cracked pepper and kosher salt.
3-While pan is heating, in a mixing bowl, toss the arugula, slaw, cashews, and lime segments together.
4-Once butter is nice and hot, sauté scallops for about 2 minutes on medium heat.
5-Add scallops and pan juice to the mixing bowl with your salad toss quickly, throw it on a plate and garnish with the flat bread and enjoy.
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