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Minus 8 recipes

Seared Scallops with Wild Greens

Serves

Four for Appetizer

Ingredients

8 or 12 Sea Scallops

3 tbsp butter

1 tbsp grapeseed oil

1 oz Minus 8

edible flowers for garnish

Mesclun mix or mixed greens lightly coated in Minus 8 Vinaigrette (see recipe in Sauces).

Method

Coat the greens lightly in Minus 8 vinaigrette, then arrange them on individual serving plates.

Wash the scallops and dry completely.

In a sauté pan, heat 3 tbsp butter with 1 tbsp grapeseed oil.

Gently cook the scallops on each side until lightly golden and just cooked in the center.

Remove from the heat immediately.

Divide scallops onto the plates with the greens.

Add salt and pepper to taste.

Finish the dish by spooning a little of the butter from the pan around the scallops and then drizzling Minus 8 over and around the scallops.

Garnish with edible flowers and serve.