Succulent Pan-Seared Hokkaido Scallops Salad


    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!


    North Region, Singapore
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    • 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

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    A sinful refreshing salad!  -  13 Jul 2015