Can I make the Green Goddess slaw dressing ahead of time?

Yes! The dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, but be aware that the avocado may darken slightly over time.

What can I use instead of buttermilk in the dressing?

You can substitute buttermilk with Greek yogurt for a thicker consistency or make your own buttermilk by mixing ¾ cup milk with 1 tbsp lemon juice or vinegar and letting it sit for 5–10 minutes.

How do I get a perfect sear on my scallops?

Pat them completely dry, use a hot pan, and don’t overcrowd them. This allows for a perfect golden crust.

Can I use frozen scallops?

Yes! Just thaw them overnight in the fridge, then pat them very dry before searing.

What can I serve with this dish for a complete meal?

Pair it with quinoa salad, crusty bread, or roasted sweet potatoes. For a heartier meal, try it with wild rice or creamy risotto.

Can I substitute another protein for scallops?

Absolutely! Try shrimp, grilled salmon, or even pan-seared tofu as great alternatives.

Green Goddess Slaw and Sea Scallops

Description

A light and refreshing meal featuring perfectly seared sea scallops atop a creamy, herbaceous Green Goddess slaw. This dish is vibrant, healthy, and full of flavor.

Ingredients

Scale

1 avocado, pitted and diced
3/4 cup buttermilk
1/4 cup nonfat plain yogurt
1/2 cup chopped flat-leaf parsley
2 scallions, thinly sliced
3 tbsp lemon juice
Kosher salt, to taste
6 cups Napa cabbage, thinly sliced
2 cups snow peas, sliced lengthwise
2 cups matchstick-cut carrots
1 cup radishes, thinly sliced
1 tbsp olive oil
1 lb. 16/20 sea scallops, patted dry
Splash of dry white wine (optional)
Flaky finishing salt and fresh cracked black pepper, to taste

Instructions

Add all dressing ingredients to a high-speed blender and blend until smooth and creamy. Adjust seasoning with kosher salt.
Pour the dressing into a large mixing bowl.
Add the cabbage, radishes, snow peas, and carrots to the bowl with the Green Goddess dressing and toss thoroughly.
Pat the scallops dry with a paper towel.
Heat olive oil in a skillet over medium-high heat until shimmering.
Add the scallops, ensuring they are not crowded in the pan.
Sear for about 2 minutes per side until golden brown.
(Optional) Deglaze the pan with a splash of dry white wine and cook for 1 more minute.
To serve, plate the Green Goddess Slaw and top with seared scallops.
Finish with fresh cracked black pepper and flaky finishing salt.

Notes

For best results, use fresh, dry scallops and ensure your pan is hot before adding them. The Green Goddess dressing can be made up to 2 days in advance. This dish pairs well with quinoa, roasted vegetables, wild rice, or a light citrus salad. A crusty sourdough bread complements the creamy slaw, while a glass of white wine enhances the delicate flavors of the scallops.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 320
Sugar: 4g
Sodium: 450mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 28g
Cholesterol: 50mg

Keywords: seared scallops, Green Goddess slaw, healthy seafood, quick dinner, summer recipe