Low-Carb Warm Scallop Caesar Salad
Seared sea scallops turn crisp romaine and Caesar dressing into a warm, low-carb salad that feels elegant but cooks fast.
Prep 5 min · Cook 6 min · Total 11 min · Makes 2 servings
Ingredients
- 8 large sea scallops
- About 4 cups washed romaine lettuce
- 1-2 tsp. olive oil
- 1-2 T water
- 3 T Caesar Salad Dressing
- 1 tsp. fresh lemon juice
Directions
- Choose a sturdy skillet that distributes heat well. For the deepest browning, skip nonstick if you can, and make sure the pan is roomy enough for the scallops to sit in a single layer.
- Warm the olive oil over medium-high heat for about 30 seconds. Add the scallops and sear them briefly, likely no longer than 2 minutes per side. If the burner is too hot, the scallops can give off liquid instead of browning, so keep an eye on them. They’re best when just shy of overcooked, so don’t let them linger.
- As the scallops are cooking, divide the lettuce between two serving plates. Set four scallops over the lettuce on each plate.
- Raise the heat under the pan to high and add the water. Scrape up the browned bits from the bottom while the pan stays hot, allowing part of the water to cook off. After about 1 minute, remove the pan from the heat.
- Mix in the Caesar dressing and lemon juice, letting the warmth of the skillet take the chill off. Spoon the dressing over the salads and serve. Add fresh ground black pepper on top if you’d like.