Seared Scallops with Microgreens

Another week, another harvest from Penn State's hydroponic's class! This week, I'm cooking with microgreens which accompany scallops nicely. These greens are essentially the first leaves of a plant to break through the soil. Swiss chard, radish and cabbage are typical types of greens harvested and each bring a unique flavor. Some are peppery, some are lemony and all of these mini leaves add a dash of flavor to any dish.

The variety of greens harvested had a lemony flavor which immediately made me think of pairing with seafood. The citrus bite of the lemon juice and microgreens cut into the salty, taste of the scallops. Combined with these greens, the peas soak up extra flavors given off by the shellfish.
Overall, this dish makes for a great appetizer or entree!

Ingredients:

Scallops--- 1/2 LB
Microgreens--- 1 CUP
Peas--- 1/2 CUP
Bell Pepper (chopped)--- 1/2 CUP
Onion (chopped)--- 1/2 CUP
Lemon (sliced)
Salt & Pepper--- Pinch
Olive Oil (for sauteing)--- 2 TBSP

STEP BY STEP:

• Cut and saute pepper and onion in a large pan. Remove from pan once tender and let cool

• Add more olive oil to pan set to Medium-High heat. Season scallops with salt and pepper. Add to pot pan and sear each side until light brown (about 2-3 minutes per side). Drizzle lemon juice over scallops. Once seared, let scallops rest on a paper towel to absorb excess oil

• Mix peas and microgreens with sauteed onion and pepper. (Be sure onion and pepper are cool so they won't wilt the greens)

• Plate scallops on top of the microgreen salad. Serve with slice of lemon

Enjoy!