Succulent Pan-Seared Hokkaido Scallops Salad

Succulent Pan-Seared Hokkaido Scallops Salad


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About this recipe: This simple and colourful refreshing salad features plumpy seared scallops on a bed of greens with cherry tomatoes, chopped eggs and grated Parmesan cheese. Definitely a teaser to the palate!

blackswan North Region, Singapore


  • 5 Hokkaido Scallops
  • 2 Cherry tomatoes
  • 2 Chopped eggs
  • 1 tbsp Grated Parmesan cheese
  • Bed of greens
  • Goma (Sesame) Vinaigrette Dressing to drizzle
  • 1 tbsp Olive oil
  • Black ground pepper to taste


  1. Rinse vegetables & place on serving plate.
  2. Top with chopped eggs.
  3. Rinse tomatoes and cut into halves. Add to salad.
  4. Rinse scallops & pat dry with paper towels.
  5. Heat oil & pan fry scallops till golden brown. Transfer to serving plate.
  6. Drizzle with dressing & add pepper & you'll have an uplifting salad!

See it on my blog

Luxury Haven

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Reviews (1)


A sinful refreshing salad! - 13 Jul 2015

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