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Butter Lettuce Salad with Pan Seared Scallops Recipe

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This recipe for Butter Lettuce Salad with Pan Seared Scallops, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tom Unwin


1-2 Heads Butter Lettuce, washed and separated into individual leaves
8 Roma tomatoes - cut into quarters
4 Avocados - peeled and cut into slices

1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
For the lemon butter sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

1/3 C Lemon juice - fresh squeezed
2 T Dry white wine
1T Dijon Mustard
3 Cloves garlic - minced
1 T Fresh parsley - chopped fine
Salt and freshly ground pepper
1/2 C Olive oil

1. Place the lemon juice, wine, mustard, garlic, parsley, salt and pepper in a small mixing bowl. Drizzle in the olive oil in a steady thin stream as you whisk constantly. Dressing should thicken.

1. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
2. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook on high heat, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Spoon the butter on the scallops as they cook. Set aside and keep warm.
3. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.
4. Add the lemon butter sauce to the scallops for the last 20 seconds of cooking and heat through

1. Distribute the butter lettuce leaves on 4 plates. Try to create a cup on each plate with the lettuce.
2. Distribute the tomatoes and avocado around the edge of the cups attractively.
3. Place the scallops in the middle of the cups.
4. Drizzle the dressing over each plate - and serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This recipe originally came from Umberto's recipe book, but it called for marinating the scallops and serving them like a seviche on the lettuce. It was great - but we didn't like not cooking the scallops - so we merged a couple of great recipes and came up with this.




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