Caramelized Scallop Salad (Ensalada de Vieiras)

Galicia and Asturias in Spain have an abundance of scallops. The most traditional recipe is cooked in the oven and called "Vieiras de Santiago." The shell represent the pilgrimage route to "Saint James." At one point the shell, one being flat and the other concave, became the symbol of the returning pilgrims and it was also used as a plate "escudilla" to collect food and water, served thru the route in monasteries. Since they have to travel light, to make such a long walk, they wear it around their necks. 

I made a more refreshing recipe than the traditional one, with a green salad. The scallop cannot be cooked through, it has to be raw in the center like the tuna and it has a sweet flavor.

Ingredients:

2 Large Scallops or 3 Medium Scallops
A reduction Balsamic Vinegar or a glaze
Grape Tomatoes
Clementine or Lemon Juice
Arugula Salad or Mixed Greens
Olive Oil
Salt

In a pan, put the reduced balsamic vinegar at a high heat, add the scallops and the tomatoes, caramelize each side without cooking it through. Drizzle some clementine juice and remove from the pan.

Make a dressing with olive oil and clementine juice. Mix it with the salad greens, put it in a plate or shell, add the scallops, drizzle some of the juice, add sea salt and sesame seeds. Instead of tomatoes, you can use fruits like grapes, strawberries, pears, apples, etc.