Ingredients
Equipment
Method
- Season scallops with Kinder's Buttery Steakhouse Seasoning on both sides and set aside.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear scallops for 3-4 minutes until golden brown, then flip and cook for an additional 4 minutes until firm and opaque.
- Remove scallops from the pan and place on a serving plate.
- Arrange a bed of microgreens on the plate and top with the seared scallops.
- Garnish with diced peppers and halved grape tomatoes around the scallops.
- Drizzle with your favorite vinaigrette or a squeeze of fresh lemon juice and serve immediately.
Nutrition
Notes
- Dry them completely — Pat scallops with paper towels until there's no surface moisture. Even a little water kills the sear. Spend 30 extra seconds here and you'll see the difference.
- Hot pan, not warm — Heat the oil until it shimmers and just starts to smoke before the scallops go in. A warm pan produces gray, steamed scallops. A hot pan produces a golden crust.
- No touching — Once the scallops hit the pan, leave them alone. The crust forms when it releases naturally — usually 3–4 minutes. It'll tell you when it's ready.
- Sear in batches if needed — If your pan can't fit them without crowding, work in two rounds. Temperature recovery takes less than a minute and is worth it.
- Rest briefly — Pull the scallops off heat and let them sit 1–2 minutes before plating. They carry over and finish gently without going rubbery.
- Fresh over frozen when possible — If using frozen, thaw overnight in the fridge and dry them twice as thoroughly. Frozen scallops hold more water and need the extra attention.
- The microgreens, peppers, and tomato base does most of the plate work — bright, acidic, textural. A simple lemon vinaigrette or just a squeeze of lemon and a drizzle of good olive oil is all you need to bring it together.
- For a fuller plate, roasted asparagus or haricots verts alongside keeps things clean without competing with the scallops. Crusty bread on the table is fine — but the focus should stay on the sear.
- A crisp white wine — Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay — cuts through the butter notes in the Kinder's seasoning and resets the palate between bites. This is date-night territory, but it holds up just as well on a weeknight when you want dinner to feel like something.
- Scallops are best eaten immediately. The crust softens fast once they cool, and reheating never fully recovers it.
- If you have leftovers, refrigerate scallops separately from the salad in an airtight container for up to 2 days. Reheat gently in a warm skillet over low heat — just enough to bring them to temperature without cooking further. Keep the salad base separate and serve it fresh.