Quick Sauté Bay Scallop Salad

A quick and simple salad on a bed of sautéed Lighthouse Seafoods Bay Scallops.

Course Salad

Wash all vegetables and pat dry with paper towels.
Pat the scallops dry between two paper towels and set aside.
Using a mandoline, julienne carrots, beets, cucumbers, and daikon.
Rinse beets under running water for a few minutes, drain well, and set aside.
For the dressing, combine extra-virgin olive oil, balsamic vinegar, and soy sauce in a bowl, whisk until well combined, set aside.
Heat a sauté pan over medium heat.
Add half the butter, then add the scallops, and sauté for 30 seconds on each side, remove and drain on a paper towel covered plate.
In the same pan, add the rest of the butter and increase heat to high. As soon as the butter starts to brown, remove from heat and whisk in the lemon juice. Add scallops back to pan and toss to coat well.
Combine the julienned vegetables in a bowl with the salad dressing.
Arrange the salad in the center of the plate and surround it with the scallops and pan sauce. Enjoy!