BAY SCALLOP BABY KALE SALAD WITH TART CHERRY GRANOLA

Ingredients

Ingredients

FOR THE SAVORY GRANOLA
1/3 cup oats
1/3 cup chopped walnuts
1/4 cup sunflower seeds
2 tablespoons buckwheat groats
2 tablespoons pepitas
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon spicy brown mustard
salt & pepper
1/4 cup dried cherries

FOR THE DRESSING
1 shallot, minced
3 tablespoons extra virgin olive oil
2 tablespoons dried  cherries
2 tablespoons  cherry juice
1 tablespoon spicy brown mustard
2 teaspoons apple cider vinegar
1 teaspoon honey
salt & pepper

FOR THE SALAD
8 ounces bay scallops, patted dry
1/2 tablespoon butter
10 ounces baby kale
1 grilled ear of corn, kernels sliced off
1 cup sprouts (alfalfa or microgreens)

Source from the awesome recipe blog :www.runningtothekitchen.com

Directions

Preparation

For the savory granola:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the oats, walnuts, sunflower seeds, buckwheat groats, and pepitas in a large bowl.
Whisk together the olive oil, honey, mustard, salt, and pepper in a small bowl.
Pour the wet ingredients into the large bowl and toss until well combined.
Spread the mixture out onto the baking sheet in a single layer and bake for 18-20 minutes, tossing once halfway through until granola starts to turn golden brown and crispy around the edges.
Remove from the oven, add the dried tart cherries to the baking sheet, toss to combine, spread into an even single layer and let cool.

For the dressing:
Combine all the ingredients in a food processor and process until smooth.
For the salad:

Place the kale, corn kernels, and sprouts in a large bowl set aside.
Melt the butter in a large skillet over medium-high heat.
Once hot, add the scallops and cook until golden and starting to caramelize on one side. Flip and repeat on the other side.
Add the scallops to the large salad bowl.
Pour dressing over top and toss until well combined.
Break up the granola into small pieces and add to the salad bowl.
Toss again lightly before serving.