These are untreated scallops versus “wet scallops” commonly found in supermarkets that have been chemically treated to loosen the protein structure. They will not have the milky white liquid pooling at the bottom. For best results, always purchase “dry scallops” which are fleshier and translucent.
The key to great seared scallops starts at the purchasing level. The vinegar adds a little sweetness and another layer of citrus flavor to really brighten up this classy salad. Not only is it part of this very unique dressing, but because grapeseed oil is a high temperature cooking oil, it is perfect for searing the scallops, adding that touch of lime flavor to them as they cook. The Lime grapeseed oil plays a dual role. When Joe and I first decided to BE BRAVE, quit our corporate jobs and open an Oil & Vinegar franchise store in Greenville SC, we were tasting the products with our staff, making combinations to share with our guests and someone mixed together our Lime Grapeseed oil with our Elderflower Apple Lime vinegar – it tasted like Key Lime Pie!! Of course, it was now my challenge, to see how we could use this combination, and this was the first recipe I developed using Oil &Vinegar products. The buttery textured lettuce, crisp apples, crunchy cucumber, juicy tomatoes, creamy avocado, and seared scallops pair perfectly with the bright citrusy flavor of this unique dressing
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