Capesante scottate senza glutine

Ingredienti

• 10 Medium-Sized Dry Scallops I buy wild-caught.3 Limes Juiced or 1/8 cup of lime olive oil1/4 cup Jalapeno Olive Oil I used Gilbert Olive Oil or Queen Creek Olive Mill.1/3 cup Jalapeno Lime White Balsamic I used Gilbert Olive Oil.1 pinch Salt and Pepper1 drizzle of Olive Oil

Preparazione

1. 1

   --- Dry Scallops well. If they are fresh dab with a paper towel. If they are frozen, thaw on paper towels to absorb the water. Change paper towels as they get wet.Turn your pan on to medium-high heat. Let it get smoking hot.Drizzle in a little olive oil and swirl it around the pan.Add the scallops to the sizzling oil. Space them out so they have room around them.Cook for about 2 minutes per side. You know when it's time to flip them when there is a brown crust creeping up the side.Flip them over and sear for another 2 minutes.Put the Arugula in a bowl.Whisk together the dressing. Jalapeno olive oil, Jalapeno Lime White Balsamic Vinegar, and either lime juice or lime olive oil, Salt, and Pepper.Drizzle 3/4 of the dressing over the arugula. Toss with tongs.Place the seared scallops over the salad.Drizzle the rest of the dressing over the scallops.Enjoy! ---