a "lean and green" summer delight...Sesame Seared Scallop Salad

This is a quick salad and so yummy.

For the fresh garden salad, choose any combination of vegetables you like from the “green” list. I begin with 1 cup fresh herb salad and 1 cup romaine mixed and add whatever I have from the vegetable basket. The amount of vegetables will depend on which ones you select. I post the TSFL chart listing “the lean” and “the green” categories on my refrigerator door so I have a handy reference.

Choose your favorite salad dressing. I like a simple citrus vinegar, olive oil, and Dijon mustard combination. A raspberry vinaigrette is also excellent. So many choices!

On Medifast, our protein allowance for scallops is 7oz, plus 2 healthy fat servings (one serving equals 1 teaspoon of canola, flaxseed, walnut, or olive oil; 5 black olives; 2 tablespoons of low-carbohydrate salad dressing.)

Here is how I prepare the scallops to go on top of the salad:

I rinse the scallops (fresh, or frozen that have been thawed) in cold water, drain them well and pat them dry on a cotton cloth.

I put them in a ziplock bag and add about 1-2 Tablespoons of black sesame seeds. (White sesame seeds will work just as well if you prefer.)

At this point, I turn the heat to medium under my grill pan and let it get hot.
I shake and roll the bag around in my hands until the seeds are sticking to all the scallops.

I spray the grill pan with olive oil just before I put in the scallops, using a pump sprayer. Add the scallops, leaving some spae between them. Once the scallops are in, I do not touch them until they have a chance to sear lightly. Watch them closely – time will vary depending to the size of the scallops.

I roll them over gently, using two forks, allowing all the sides to sear lightly. This goes very fast. They will look solid white rather than milky when they are ready.

Put the scallops on top of the salad. I have mixed half the dressing in with the salad before adding the scallops. Now I drizzle the rest of the dressing over the top of the scallops and…
you know what to do next!

ENJOY!