Skip to main content

Mozzarella Salad & Seared Scallops

Chef Jonathan Chapin and Nicky Roberts of Reno Recipes show us how to make a cherry tomato salad with mozzarella & seared scallops with a lemon and thyme cream-based sauce! Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @RenoRecipies when you try it out for yourself!

Cherry Tomato Salad w/ Mozzarella & Seared Scallops w/ Lemon Thyme Cream Sauce

Ingredients
  

Cherry Tomato Salad w/ Mozzarella

  • 3 cups cow milk mozzarella balls
  • 2 avocado diced
  • 3 small baby peppers cut into rings
  • 1 English cucumber peeled & diced
  • 1 red onion chopped
  • 12 baby tomatoes halved
  • 2 large basil tops Chiffonade
  • fresh roasted garlic
  • olive oil & balsamic
  • salt & pepper

Seared Scallops w/ Lemon Thyme Cream Sauce

  • 6 U10 sized sea scallops
  • 1 blood orange
  • 2 lemon
  • 2 tbsp olive oil
  • 1 stick salted butter
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 3 springs of thyme
  • baby arugula
  • salt & pepper

Instructions
 

Cherry Tomato Salad w/ Mozzarella

  • Mix all ingredients together.
  • Season to taste.
  • Top with basil & enjoy!

Seared Scallops w/ Lemon Thyme Cream Sauce

  • In a hot pan with oil, sear scallops first side down until golden brown. 
  • Flip, add wine to deglaze pan, add butter and thyme.  Marinate scallops until lightly firm. 
  • Take scallops from pan to cool.
  • Reduce. Add cream, the remainder of thyme & juice of one whole lemon. Cook until cream thickens enough to coat back of spoon. 
  • Season to taste & reduce heat.
  • In a bowl, mix arugula, sslt & pepper, light oil, & the juice of a blood orange. Set in center of plate.
  • Arrange scallops around the salad.
  • Put cream sauce over scallops.
  • Finish with the zest of lemon and orange. And Voila!  A delicious quick dish to wow anyone!

Notes

Recipe courtesy of Chef Jonathan Chapin and Nicky Roberts, Reno Recipes.