Seared Sea Scallop Salad with Honey-Lime Dressing

Honey-Lime Dressing:

About 1/3 cup fresh-squeezed lime juice (2-3 limes)

5 tsp honey, or to taste

1 tbsp white wine or rice vinegar

1/8 tsp. salt (about)

2 tbsp. grape seed or peanut oil (about)

1kg sea scallop meat, patted dry

Mixed greens (such as pea shoots, watercress or Arugula mix with mesclun)

2 handfuls chopped vegetables, such as orange bell peppers and jicama

Dressing:

• In a non-reactive bowl whisk together lime juice, honey, vinegar and salt until honey is completely incorporated.

• Taste and adjust accordingly.

• Set aside.

Scallops:

• Heat oil in a large cast-iron or non-stick skillet over medium-high heat.

• Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can’t escape, and scallops will steam not sear).

• Cook 2-4 minutes per side (and at least 30 seconds longer than you think) until golden brown on the outside and scallops can be turned easily.

• Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).

• Transfer to a plate; repeat with remaining scallops.

• To serve, arrange greens and vegetables on individual plates.

• Place scallops on top.

• Whisk dressing to recombine.

• Then drizzle sparingly over top.

• Serves 4-6.