Miso Pear Salad Recipe
1/4 C. Red Shell Miso Dressing
1 lb. dry sea scallops
2 T. Butter
1 T, Olive Oil
Add the butter and oil to a 12 to 14-inch saute pan on high heat.
Dip the scallops and coat with Red Shell Miso Dressing.
Gently add the scallops to the pan, making sure they are not touching each other.
Sear the scallops for 1 1/2 minutes on each side (they should have a 1/4-inch golden crust on each side while still being translucent in the center).